Pea fritters with asparagus and poached eggs

Rosti with peas, asparagus, and poached eggs – a savory recipe, full of color and textures, perfect for a light lunch or an elegant dinner. This combination of fresh and healthy ingredients not only delights the taste buds but also brings a touch of joy to every plate. I invite you to discover with me how to prepare this delicacy!

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients

- 600 grams of potatoes
- 3 carrots
- 1/2 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 3-4 tablespoons extra virgin olive oil
- 100 grams of frozen peas
- 1/3 bunch of fresh asparagus
- 100 grams of salad leaves (preferably a mix of salads)
- 4 large organic eggs
- 50 grams of Feta cheese
- Salt to taste

Brief history of the recipe

Rosti is a traditional recipe that has its origins in rustic dishes, used to make the most of leftover potatoes. Over time, numerous variations have developed, but the combination with fresh vegetables and poached eggs brings a modern and sophisticated touch. This recipe is not only nourishing but also rich in history, evoking a story of comfort and conviviality.

Steps to prepare Rosti with peas, asparagus, and poached eggs

Step 1: Preparing the ingredients

Start by preheating the oven to 180 degrees Celsius. This will be where the magic happens, transforming simple ingredients into something truly delicious.

Peel the potatoes and carrots, then grate them coarsely. Add plenty of salt and let them sit for 5 minutes. This step helps to remove moisture from the vegetables, making the rosti extra crispy.

Helpful tips: If you want to enhance the flavor, you can also add a bit of pepper or dried herbs to the vegetable mix.

Step 2: Preparing the dressing

In a small bowl, mix the mustard with the lemon juice and 3-4 tablespoons of extra virgin olive oil. This dressing will add a note of acidity and balance the flavors of the dish.

Step 3: Mixing the ingredients

In a larger bowl, add olive oil and salt. After the potatoes and carrots have sat, drain them using your hands to remove as much moisture as possible. Add them to the bowl with olive oil and mix well.

Step 4: Baking the Rosti

Spread the mixture in a single layer in a suitable baking dish to achieve an even and crispy crust. Bake for 30 minutes until golden and crispy.

Step 5: Preparing the vegetables

Meanwhile, in a pot of boiling water, add the asparagus and boil for 3 minutes. Then add the frozen peas and let everything cook for another minute. Drain the vegetables and add them to the bowl with the mustard dressing. Gently mix, then place the salad leaves on top.

Helpful tips: You can use fresh asparagus or, in its absence, other seasonal vegetables like broccoli or zucchini.

Step 6: Boiling the eggs

Boil the eggs in water for 1-3 minutes, depending on how soft you want them. An egg boiled for 1 minute will have a creamy and voluptuous yolk, while 3 minutes will make them firmer.

Step 7: Assembling the plate

Remove the rosti from the oven and place the poached eggs on top, along with the pea and asparagus mixture. Sprinkle crumbled Feta cheese on top for added flavor.

Serving suggestions: Serve this dish warm, alongside a fresh green salad or a refreshing lemonade for a perfect summer lunch.

Possible variations

- Add protein: You can add some slices of smoked salmon or grilled chicken breast for extra protein.
- Diverse vegetables: Experiment with other seasonal vegetables like cherry tomatoes, zucchini, or bell peppers, which will add color and nutrients.
- Different cheese: Instead of Feta cheese, you can use goat cheese or grated Parmesan for a different taste.

Nutritional benefits

This recipe is rich in essential nutrients. Potatoes are a good source of carbohydrates, while carrots provide a significant amount of vitamins A and C. Asparagus is high in fiber and antioxidants, and organic eggs are an excellent source of quality protein. Feta cheese adds calcium and a savory flavor to the entire dish.

Calories

This recipe, divided into 4 servings, has approximately 350-400 calories per serving, making it a healthy and nourishing choice for anyone looking to enjoy a tasty dish without compromising their diet.

Frequently asked questions

1. Can I replace the potatoes with other vegetables?
Yes, you can use zucchini or carrots instead of potatoes, but the baking time may vary.

2. How can I poach the eggs?
Use boiling water and add vinegar to the water to help maintain the shape of the egg.

3. How long do the leftovers keep?
The rosti keeps well in the fridge for 2-3 days, but it is best fresh.

4. What drinks pair well with this dish?
A refreshing lemonade or a dry white wine are excellent choices to accompany this dish.

Enjoy preparing and savoring this Rosti with peas, asparagus, and poached eggs, and don’t hesitate to share the experience with your loved ones! Be patient, experiment, and let your creativity shine in the kitchen. Bon appétit!