A restaurant-style breakfast featuring a crisp potato rosti with a soft poached egg, warm asparagus, and tomatoes, drizzled with a mustardy yogurt sauce. Perfect for relaxed weekend mornings.
1: Grate the potato into a muslin cloth and squeeze out as much liquid as possible.
2: Mix the grated potato, egg, flour, and seasoning to form a patty.
3: Fry the patty in oil on both sides until golden, roughly 5 minutes per side.
4: Sauté the asparagus and tomatoes for 5 minutes.
5: Poach the eggs.
6: Mix the yoghurt and mustard together, loosening with water to make a dropping consistency.
7: Layer the rosti with the poached egg, sautéed vegetables, and mustardy yoghurt sauce, finishing with parmesan.
