Rösti with baked eggs

Name: Rösti with baked eggs
Ingredients: 1 tablespoon butter; 3 tablespoons grated cheese; 5 large potatoes (about 1 kg); 1 medium onion (150 g); 4 large eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g lettuce; 2 green onions (20 g)

Appetizers - Rösti with baked eggs by Crina I. - Recipia

For Rösti with baked eggs, the grated potatoes need to be dried well before they go into the pan. It brings potatoes, onion and cheese together in a browned base, with four eggs baked on top; after 8 minutes in the oven, the whites are set and the yolks are still soft. I serve it cut into portions, with lettuce leaves and green onions. Preparation: 20 minutes. Cooking: 38 minutes. Rest: 0 minutes. Total time: 58 minutes. Serves: 4. About 330 kcal and 13 g protein per serving.

Ingredients

1 tablespoon butter
3 tablespoons grated cheese
5 large potatoes (about 1 kg)
1 medium onion (150 g)
4 large eggs
1 teaspoon salt
1/2 teaspoon ground pepper
100 g lettuce
2 green onions (20 g)

Preparation

1. Grate the potatoes, dry them well with kitchen towels and chop the onion. Allow about 20 minutes for preparation. 2. Heat the oven to 200 degrees Celsius. Grease a baking dish with 1 teaspoon of the butter. Mix the potatoes with the onion, grated cheese, the remaining 2 teaspoons of butter, 1 teaspoon of salt and 1/2 teaspoon of pepper. 3. Spread the mixture in the dish and bake for 30 minutes, until the edges are browned. 4. Take the dish out and use a spoon to make 4 wells, spaced apart. Crack one large egg into each. 5. Return the dish to the oven for 8 minutes, until the whites are set. Cut into 4 portions and serve with lettuce and green onions.

Notes

Floury potatoes hold the mixture together better; if they release liquid after grating, squeeze them in a clean towel. Very salty cheese calls for less salt in the mixture. Like a baked omelet, it’s easy to portion, but the edges of the rösti stay crispier when the layer is spread evenly. I put it in the oven close to mealtime; leftovers keep in the fridge for up to 3 days, and the eggs firm up when reheated. The cheese and eggs contain dairy and eggs; I serve it with a tomato salad.