Beautiful lazy weekend mornings call for soft poached eggs drizzling their goodness over warm rostis! Then topped with pesto and crunchy things what more could one need!
I’ve been wanting to share my coriander pesto with you all for such a long time and it’s finally here!
Coriander is such a wonderful herb! It’s one of my favourites!
Coriander can help chelate heavy metals helping to detox them out of the body, so this one is definitely worth eating!
You could use it on pizza, as a spread on crusty sourdough, in a galette, the options are bountiful!
My kids really love dipping vege sticks into it so that is a massive win for me! I hope you enjoy it as much as we do!
- 100g Coriander Leaves (approx 2-3 large bunches)
- 2 Cloves Garlic, peeled
- 150g Roasted Macadamias (To Roast: 10-15 Mins 180ºC)
- 1/2 tsp Celtic Sea Salt
- 2 tsp Lemon Juice
- 2 tsp Savoury Yeast Flakes
- 100g Olive Oil
- 600g Sweet Potato, peeled & grated
- 2 Organic Eggs, lightly beaten
- Salt & Pepper to taste
- 2-4 Tbsp Olive Oil or Coconut Oil, for frying
- 1 Tbsp White Wine Vinegar
- 1 tsp Celtic Sea Salt
- 12 Organic Eggs
- To make the coriander pesto, place all the ingredients into the bowl of the Thermomix and Chop 5-8 Sec/Speed 7. Set aside.
- Place the grated sweet potato into a medium bowl and add the lightly beaten egg. Season with salt and pepper and stir well to combine.
- Place a 1-2L pot filled with water on high heat. Place the vinegar and salt into the water and bring to the boil.
- To make the rostis, heat the oil in a large frypan over medium heat and place 2 Tbsp amounts into the pan. Flatten into a nice round shape and pan fry until golden on both sides. You should end up with about 12 rostis.
- To toast the pepitas, pan fry on a medium heat for 1-2 minutes, tossing until golden all over.
- Crack 8-12 eggs into a medium bowl, being careful not to seperate the yolk from the white. Once the water has boiled, briefly stir the water in a circular motion with a spoon, adding the eggs gently and as close to the water as possible, into the whirlpool. Continue to stir gently for about another 5-10 seconds once the eggs are in to stop them settling immediately on the base of the pot.
- Reduce the heat to medium and poach for approximately 3-4 minutes or until cooked to your liking. Take out and drain on absorbent paper towel.
- To serve, place 2 rostis on a plate, top with the baby swiss chard leaves or baby spinach and place 2 eggs on top. Rest a spoonful of the pesto on the eggs and sprinkle with the pepitas. Wahlah your breakfast is ready to devour!
- You can poach the eggs as per the Thermomix method, however I love my method for a perfect cafe style poached egg where the white fully encapsulates around the yolk!
- You can use Apple cider vinegar in the poaching water but it can turn the colour of the water slightly pink, as with Pink himalayan salt also.