Crispy Sweet Potato Rosti Poached Egg and Guacamole

A crispy sweet potato rosti topped with guacamole and a poached egg

Lauren Henry
This can be the perfect meal for breakfast, lunch or dinne.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 2 Person
Calories 590 kcal


  • 2 Sweet Potatoes
  • 6 Eggs
  • Fresh Parsley
  • Spring Onions ( Scallions)
  • Dried Chilli Flakes
  • 1 Dried Chilli Flakes
  • Fresh Chives
  • Half a Lemon
  • Olive Oil
  • Salt and Pepper


  • Preheat oven to 180 degrees fan ( 200 degrees/ 400 Fahrenheit gas mark 6
  • Peel and grate sweet potatoes with a box grater
  • Add grated potato into bowl, crack in 1 egg add a small handful of chopped parsley and small handful chopped spring onion and half a teaspoon of chilli flakes season with salt pepper olive oil and mix together
  • Grab a baking sheet, line it with baking paper, make 4 fish cake sized rostis, place them on the sheet they will be loose just squeeze them into shape, place in the oven bake for 30 mins but turn them after 20 mins
  • Guacamole: scoop out the inside of the avocado and mash in a bowl, add two pinches of chives and juice of a lemon season with a little salt and pepper and olive oil mash together and set aside
  • Boil a pan of water, crack 2 eggs into separate glasses. Then with a fork or whisk create a whirlpool in the water and pour eggs onto the edge of the whirlpool NOT the centre, the water should fold the white round the yolk and create a ball
  • Cook for 3 minutes on a medium heat use a spoon to lift out the eggs if the white still wobbles, give it another 10 seconds if it’s firm there done, then repeat with the other two eggs if cooking for two
  • 2 rostis and two eggs per person plate the rosti scoop on your guacamole and place the egg on top. If you fancy depending on preference you could sprinkle chives and chilli flakes on top I think the chives are a must, but chilli flakes depend on how much you like heat enjoy
Keyword Egg, Guacamole, Sweet Potato