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Celeriac and Sauerkraut Rösti with Poached Eggs and Halloumi by Eve Kalinik

GUEST RECIPE / BREAKFAST AND BRUNCH / MAIN DISHES / EAT TO BE HEALTHY / WINTER

INGREDIENTS

(Serves 2)

For the rösti

To serve

  • 4 organic free range eggs
  • Dash apple cider vinegar
  • 4 slices unpasteurised halloumi
  • Fresh herbs such as parsley or dill to garnish

The whole team at Daylesford are big fans of nutritionist and food writer Eve Kalinik and her brilliant new book, Be Good to Your Gut. This warming, feel-good recipe is perfect for January and is a great way to use seasonal celeriac. Both your gut and your tastebuds will thank you!

This is one of those anytime meals: it works brilliantly for breakfast, brunch or supper. Celeriac gives a twist to traditional rösti and packs in a decent dose of fibre for our gut microbes. Sauerkraut is a flavoursome and gut-friendly addition to the recipe. Topped with perfectly poached eggs and creamy halloumi you will come back to this time and time again. Serve with some wilted greens on the side and a decent drizzle of extra virgin olive oil.

METHOD

DIFFICULTY: Medium 20 MINS

Trim the celeriac then peel and grate into a large bowl. Add the sauerkraut, eggs, onion powder, cumin, coconut flour and a pinch of salt and pepper. Using your hands, mix well to combine. Divide the mixture into four and flatten into small pancakes.

Bring a pan of water to the boil, ready to poach the eggs, and add a dash of apple cider vinegar.

Heat a frying pan on a medium heat, add the butter or ghee, then add the rösti and cook for 3 minutes on each side. For the last minute or two, add the halloumi slices to the pan. Transfer the rösti and halloumi to two plates.

Poach the eggs until done to your liking. Remove and drain, then place the eggs on top of the rösti. Garnish with fresh herbs and a pinch of mineral-rich salt.

TP Eve Kalinik Rosti Eggs

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