This courgette and potato rosti topped with steamed asparagus and a gooey poached egg makes for a perfect brunch idea. It is accompanied by a quick and easy lemon mustard aioli, creating a delicious combination that serves 2.
1: Grate the potato and courgette into a clean tea towel and squeeze out as much liquid as possible.
2: Pat dry and then in a hot frying pan on medium heat with a lick of oil, sprinkle an even layer of the rosti and pat it down so it's nice and compact.
3: Cook until golden for about 5 minutes, then use a plate to flip over and cook for another 5 minutes on the other side.
4: Meanwhile, poach your eggs in hot water for 3-4 minutes, remove and set on paper towel.
5: At the same time, boil the asparagus for 2 minutes.
6: Mix together the aioli ingredients in a bowl.
7: Get the rosti on a plate, top with the asparagus, eggs, and a drizzle of the aioli and chives.
