Pork Rasher and Rosti Breakfast

A meal is so good that you can have it any time of day, not just for breakfast. Credit: Crush Magazine

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 Olive oil
 Sea salt and freshly ground pepper
 2 Large potatoes
 10 Vine tomatoes
 6 Pork rashers
 Your favourite braai spice
 2 Your favourite braai spice
 30 ml White vinegar
 1 Large avocado, sliced
 Micro salad leaves, spinach or your favourite greens

Timer

Directions

Rosti
1

Grate the potatoes onto a dinner plate and spread them out.

2

Microwave the grated potato on high for 4 minutes.

3

Set 2 frying pans over medium heat and add a splash of olive oil to both.

4

Divide the hot potato in two and add half to each pan.

5

Pack it into rough circles of even size in the pans.

6

Press the rosti down gently with a spatula and season with salt and pepper.

7

Cook the rosti slowly until the bottom is golden brown then carefully flip each of them over.

8

Continue cooking until both sides are golden brown.

Oven Roasted Tomatoes
9

Preheat the oven to 200 ÂșC.

10

Drizzle the tomatoes in olive oil and season with salt and pepper.

11

Roast the tomatoes for 15-20 minutes until softened.

Pork Rashers
12

Add a splash of oil to a large frying pan over medium-high heat.

13

Season the rashers with salt and pepper or your favourite braai spice.

14

Fry the rashers flipping ever so often for about 3-4 minutes aside.

Poached Eggs
15

Half fill a medium-size pot with water and the vinegar and set it over medium-high heat.

16

Bring to a boil then reduce the heat to a simmer.

17

Using a large spoon swirl the water and then crack the eggs one at a time into the swirling water.

18

Cook the eggs for 2 minutes for a soft yolk.

19

To assemble, use the rosti as a base then top with sliced avo, your selected greens and then top with a soft poached egg.

20

Serve with roast tomatoes and crispy rashers.