Egg topped parsnip rosti

The sweet flavour of parsnips is great in this rosti recipe topped with baked eggs. Finish with oozy cheese, spinach and lemon for a gluten-free brunch idea that's sure to go down well.

Prep time: 20 minutes

Cook time: 55 minutes

Servings: 6 people

Preparation

1. Boil the parsnips and potato for 10 mins. Drain and leave to steam until cool enough to handle.

2. Preheat the oven to gas 6, 200°C, fan 180°C. Coarsely grate the potato and parsnips, discarding any woody cores. Tip into a bowl and mix with 1 tbsp oil, the cheese, lemon zest and some seasoning. Line a large, shallow baking tray with baking paper and lightly brush over 2 tsp oil.

3. Tip the parsnip mix onto the tray and spread out into an even layer. Bake for 35-40 mins until crisp.

4. Meanwhile, whisk the lemon juice with 1 tbsp oil; season. When the rosti is crisp, crack over the eggs. bake for 8-10 mins until the whites are set and the yolks are cooked.

5. Toss the spinach in the lemony oil and serve with the rosti.

Ingredients

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Ingredients

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Preparation

1. Boil the parsnips and potato for 10 mins. Drain and leave to steam until cool enough to handle.

2. Preheat the oven to gas 6, 200°C, fan 180°C. Coarsely grate the potato and parsnips, discarding any woody cores. Tip into a bowl and mix with 1 tbsp oil, the cheese, lemon zest and some seasoning. Line a large, shallow baking tray with baking paper and lightly brush over 2 tsp oil.

3. Tip the parsnip mix onto the tray and spread out into an even layer. Bake for 35-40 mins until crisp.

4. Meanwhile, whisk the lemon juice with 1 tbsp oil; season. When the rosti is crisp, crack over the eggs. bake for 8-10 mins until the whites are set and the yolks are cooked.

5. Toss the spinach in the lemony oil and serve with the rosti.