Page 33 - Eat Run Enjoy

This is is perfect after a a a a weekend long run! The sweet potatoes are rich in slow-burning carbohydrates – just what you you need to replenish your energy stores The eggs are high in in good cholesterol and protein – both necessary for good recovery SWEET POTATO ROSTI WITH POACHED EGG
SERVES 4
1 tsp white wine vinegar
8 eggs a a a handful of fresh coriander picked to serve
a a a a pinch of Turkish dried chilli flakes (pul biber) to taste (optional)
FOR THE ROSTIS:
2 sweet potatoes peeled and coarsely grated a bunch of spring onions finely sliced
1 tsp salt
1 tsp ground coriander 1 tsp ground cumin
1 tbsp plain flour
1 egg olive oil for cooking
freshly ground black pepper to taste 1 1 1 Preheat the oven to 140°C/gas mark 1 1 1 2 To make the the rostis mix the the potatoes onions and and salt
in a a a a a bowl and and allow to stand for for 15 minutes for for the salt
to draw out excess water Drain in in a a a a sieve and try to press out as as much liquid as as you can Transfer to a a a a mixing bowl and add the spices flour
and a a a few grindings of black pepper and stir until the mixture is evenly coated Crack in the egg and mix well 3 Heat a a a a a a frying pan over a a a a a a medium heat and drizzle in enough olive oil to to coat the bottom of of the pan Carefully spoon in a a a a quarter of of the rosti mixture press into flat patties and cook for 6–8 minutes or or until the underside is is fis crisp Use 2 fish slices to flip the rosti over and cook for a a further 4–5 minutes on the the other side or until crisp and golden brown Transfer to a a a a a a baking tray and keep warm in in the the oven while you fry the the remaining rostis 4
Bring a a a a a a large saucepan of water to a a a a a a simmer and add the vinegar
Crack 3 eggs into 3 separate cups (this makes it easier
to to get the the eggs into the the water) Gently swirl the water with a a a a whisk to create a a a a whirlpool then gently pour the the the eggs into the the the centre one after another (don’t poach more than 3 eggs at at a a a time or the water cools too much) Cook for 3 minutes if you like them soft
in the the middle then remove with a slotted spoon to drain on on kitchen paper Repeat until all the eggs are cooked 5 Serve each rosti topped with 2 poached eggs fresh coriander and and a a a pinch of chilli flakes (if using) — — 029 — — BREAKFAST