Celeriac and sauerkraut rösti with poached eggs and halloumi

Serves 2 Ingredients

½ a celeriac (about 130g) 20g sauerkraut, liquid squeezed out (see right) 6 free-range eggs 2 tsp onion powder 2 tsp ground cumin 1 tbsp coconut flour 1 tbsp unsalted butter 4 slices unpasteurised halloumi Apple cider vinegar, dash Fresh herbs (try parsley or dill) to garnish Salt and pepper, pinch

Directions

1 Trim the tough skin off the celeriac, then grate into a large bowl. Add the sauerkraut, two eggs whites, onion powder, cumin, coconut flour and a pinch of salt and pepper. Get your hands in to mix it all up well. Divide the mixture into four and flatten into small pancakes.

2 Bring a pan of water to the boil, ready to poach the four remaining eggs, with a dash of apple cider vinegar. Heat a frying pan on a medium heat, add the butter, then fry the röstis for three 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.

3 Poach the eggs until done to your liking – we recommended perfectly set whites with a gloriously molten yolk – remove and drain. Place the eggs on top of the rösti. Garnish with fresh herbs and a pinch of mineral-rich salt.