Kumara Rosti with Bacon, Kale and Poached Eggs

This has to be one of my favourite homemade breakfasts. Golden and crisp kumara, smokey bacon, fresh kale and spinach, topped of with the perfect poached egg and fresh black pepper.

Just imagine waking up on a Sunday morning to a perfectly satisfying plate of goodness, paired with some fresh air and a good book, you will be set for the day.

Not only is this delish, it is so so easy to make; for both a crowd and a quiet breakfast for one. These five ingredients make for a breakfast that you will dream about, and will become your signature breakfast to whip up for friends and loved ones. I will never grow tired of this dish, and hopefully it becomes on of your faves as well!

Enjoy lovelies! X

You will need (makes one serving):

One free-range egg

2 rashers streaky bacon

1 cup spinach/kale mix

1/3 medium sized purple kumara, grated

sprig of thyme

2 tsp butter

salt and pepper

Method:

In a small bowl, toss your grated kumara with the thyme leaves and salt and pepper to taste.
Heat a pan on a medium to low heat, and melt 1 tsp of butter. Once the butter starts to foam, pile your grated kumara into the pan and flatten slightly.
Leave to turn golden brown. With a large spatula, flip the rosti and add the remaining tsp of butter. Let the other side turn crisp and golden.
In another pan, cook your bacon on a medium high heat to your desired crispiness.
In a pot, fill three quarters with water, add a splash of white vinegar and bring to the boil. Once boiled, turn down to a simmer, swirl with a spoon and pour in your egg; It should wrap around itself (use your spoon to guide it if you need to!). Poach for 3-4 minutes, or until the yolk is at your desired consistency.
Stack the rosti, spinach, bacon and egg, season and enjoy!

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