Celeriac And Potato Rosti Brunch

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 8 ounces potatoes, unpeeled
• 6 ounces celeriac, unpeeled
• a little lemon juice
• 3 ounces gruyere cheese, grated
• 4 teaspoons olive oil
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped thyme
• 1 pinch cayenne pepper
• salt
• fresh ground pepper
• 2 large eggs

Recipe

• 1 put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
• 2 cook for 8 minutes.
• 3 drain, cool for 10 minutes, then peel the celeriac.
• 4 grate the celeriac and potatoes into a bowl.
• 5 add the cheese, oil, herbs and seasonings.
• 6 set the oven to fairly hot, 200c/400f.
• 7 spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
• 8 bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
• 9 serve immediately.