About the Recipe
these easy brunch menu is easy to make using brie, potato and an egg!
Ingredients
For the rösti
2 potatoes, peeled and grated
1 browns brie
2 large eggs
2 tbsp olive oil
salt and freshly ground black pepper
For the herb salad
small handful fresh basil
small handful fresh flatleaf parsley
½ lemon, juice only
1 tbsp olive oil
salt and freshly ground black pepper
Preparation
For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture.
Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides.
In another pan fry the 2 eggs until cooked but runny in the middle. Slice the brie and put slices to cover the egg once cooked. cover with a lid so the brie melts slightly.
For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.
To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg.