Poached eggs on potato rösti with spinach

Ingredients

For 1 serving

• Potatoes150 g
• Eggs2
• Spinach80 g
• Extra virgin olive oil2 teaspoons
• White wine vinegar1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: eggs, sulphites

Method

1. Peel the potatoes, coarsely grate them and squeeze them hard in a clean tea towel to remove the water: that's the secret of a crisp rösti. Season with salt and pepper.
2. Heat the oil in a non-stick pan over medium heat, press the potato into a compact round about 1 cm thick and cook for 6 minutes, until the underside is golden and crisp; flip it with the help of a plate and cook for another 6 minutes.
3. Meanwhile bring a small pan of plenty of water to a simmer with the white wine vinegar; crack each egg into a small cup.
4. Wash the spinach and wilt it in another pan over medium heat with a pinch of salt for 2 minutes, until soft; drain off the liquid.
5. Stir the barely simmering water with a spoon to make a whirlpool, slide an egg into the centre and poach it for 3 minutes, until the white is set and the yolk still soft; lift it out with a slotted spoon and repeat with the other egg.
6. Plate up: rösti at the bottom, spinach and poached eggs on top, with a grind of black pepper.