This Mexican-inspired ‘tostada’ on a rösti base is sure to kick-start your day. Sriracha sauce adds a fiery sweetness
For the rostada:
• 350g desiree potatoes, (about 2 medium-sized)
• 1 small red onion
• 2 tablespoons plain flour
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 spring onions, diced
• 2 tablespoons chopped coriander leaves
• 1 egg, lightly beaten
• vegetable oil, for shallow frying
• black pepper
• 2 eggs
• 1 ripe avocado
• 1/2 lime, juiced
• 1/2 green chilli pepper, deseeded and finely sliced
• soured cream
• pinch smoked paprika
• a few coriander leaves
• a few mint leaves
• . sriracha hot sauce
1 Coarsely grate the potatoes and onion, wrap in a clean tea towel or J-cloth and squeeze out as much liquid as you can.
2 Put in a bowl and stir through the flour, paprika, salt, spring onions, coriander and egg. Mix well.
3 Heat enough oil to cover the base of your pan by about 1 cm over medium heat. Add half the rostada mixture, spooning it evenly across the pan.
4 Fry for 3 minutes, or until golden brown, then flip over and fry the other side for a further 3 minutes until golden, crisp and cooked through.
5 Remove the rostada with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture.
6 Drain the oil from the pan and put back over medium heat. Crack your eggs in and fry until the white has set but the yolk remains runny, for about 3 minutes.
7 Meanwhile, peel and slice the avocado and squeeze over the lime.
8 Top each rostada with a fried egg, the avocado, chilli, a spoonful of soured cream, a sprinkling of paprika, the herbs and a drizzle of hot sauce.
Recipe extracted from Posh Eggs. Photography via Louise Hagger © Quadrille