Sweet potato rosti, poached eggs and guacamole

Serves: 4 Prep: 10 min Cook: 30 min

4 sweet potatoes 11 eggs

1 bunch fresh parsley 4 spring onions 1tsp dried chilli flakes Salt and pepper Olive oil

2 large avocados Handful fresh chives Juice of 1 lemon

1 preheat oven to 200c/ Gas 6. peel and grate sweet potatoes, transfer to a bowl and crack in 3 eggs. add parsley, spring onions and chilli flakes. season with salt, pepper and olive oil. mix everything together. 2 Get a baking sheet. line it with baking paper. make 8 fishcakesized rostis, and line them up on the sheet. they will be quite loose at this point, but don’t worry. Just squeeze them into shape and put in the oven. they will firm and crisp up. bake for 30 min, turning after 20 min. 3 for the guacamole: scoop the flesh out of the avocados and mash it in a bowl. add the chopped chives and the lemon juice, season with salt, pepper and olive oil. mash together and set aside. 4 boil a pan of water. carefully crack

2 eggs into separate glasses. With a fork or a whisk, create a whirlpool in the water. pour the eggs into the edge of the whirlpool. the water will fold the white over the yolk and should form a nice little ball. 5 cook for 3 min on a medium heat. to check if they’re done, gently lift the egg with a spoon. if the white is still a bit wobbly, leave it for 10 more seconds. repeat for the remaining 6 eggs. 6 spoon a good helping of guacamole on top of the rosti. then place an egg on top. allow 2 rostis and 2 eggs per person. sprinkle extra chives and dried chilli flakes over the top.