Succulent Vegetarian New Zealand Brunch Delight: Aromatic Mushroom Rosti with Avocado Salsa and Poached Eggs

Allergens

Eggs, Dairy (if using butter)

Ingredients

• 3 cups mixed wild mushrooms (e.g., shiitake, porcini, oyster)
• 2 medium russet potatoes, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 avocado, diced
• 1/2 lemon, juiced
• Salt and pepper, to taste
• 6 large eggs
• 1 tbsp white vinegar

Instructions

1. Begin by preparing the aromatic mushroom rosti. Clean and slice the mixed wild mushrooms and sauté them in a pan with a drizzle of olive oil until softened and fragrant. Season with salt and pepper to taste, then set aside.
2. In another bowl, combine the grated potatoes and chopped onion. Squeeze out any excess moisture, then mix in the cooked mushrooms, minced garlic, and chopped parsley.
3. Form 6 equal sized rosti patties and pan fry them over medium heat for about 4 minutes per side or until golden brown and crispy on the outside. Remove from heat and set aside.
4. For the avocado salsa, dice the avocado and toss it with lemon juice, salt, and pepper to taste. Set aside in a small bowl.
5. Poach the eggs: Fill a wide, shallow pan with water and bring it to a gentle simmer. Add white vinegar and swirl it around with a spoon. Crack each egg into a separate ramekin or small bowl, then gently slide them one by one into the simmering water. Cook for about 3 minutes or until the whites are set but yolks remain runny. Remove the eggs using a slotted spoon and place them on a clean kitchen towel to drain any excess water.
6. To plate the dish, start with the mushroom rosti patties as the base. Top each with a generous dollop of avocado salsa, then carefully place a poached egg on top. Garnish with additional fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly memorable brunch experience.

Notes

Feel free to add additional seasonings or herbs to the rosti for added depth of flavor.