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Havarti and Potato Rosti Eggs Florentine
Havarti and Potato Rosti Eggs Florentine
30 min.
Havarti cheese melts deliciously onto these warm rostis. Wilted spinach and a poached egg give this dish a kick of protein
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.
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