Havarti and Potato Rosti Eggs Florentine

Instructions

• • Preheat an oven to 120°C. Squeeze excess liquid from the grated potato and season with salt and pepper. Heat 1 tablespoon of oil in a small frying pan over medium to high heat. Add ¼ of the grated potato and fry for 3-4 minutes until golden and cooked through. Place in the oven to keep warm while making 3 more rostis with the remaining oil and grated potato.
  • Heat the LURPAK butter in a small saucepan over a medium heat. Add the spinach, season with salt and pepper and cook briefly, until wilted. Set aside and keep warm. Poach the eggs in salted boiling water.
  • To assemble, place a warm rosti on each plate and cover with PUCK Natural Havarti Cheese Slice. Top with the wilted spinach and a poached egg.