Breakfast rösti with smoky pork lardons

Golden potato rösti topped with crispy smoked pork belly rashers and sunny-side eggs.

Cut:
  • Portions: 2
  • Prep: 10 minutes
  • cook: 35 minutes

Ingredients

For the roasted tomatoes and rösti

  • Olive oil
  • 200 g vine tomatoes
  • Salt and pepper, to taste
  • 4 medium potatoes, peeled and grated
  • 3 Tbsp (45 ml) butter, melted
  • Salt and pepper, to taste
  • Olive oil, for frying

For the crispy pork and fried eggs

  • 400 g pork rashers, sliced into lardons
  • 4 eggs, room temperature
  • Salt and pepper, to taste

For the herbed crème fraîche

  • 100 g crème fraîche
  • 2 tsp (10 ml) chives, finely chopped
  • 1 tsp (5 ml) wholegrain mustard
  • 1 tsp (5 ml) dill, finely chopped
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste

To serve

  • Microgreens (optional)

Method

For the roasted tomatoes:
Preheat the oven/air fryer to 200 °C. Place the vine tomatoes on a roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 10–15 minutes until blistered and slightly charred.

For the rösti:
In a mixing bowl, combine the grated potatoes with the melted butter. Season with salt and pepper and mix well. Heat a large frying pan over medium heat and drizzle with olive oil. Spoon about two dessert spoons of the potato mixture into the pan and flatten gently with the back of the spoon to form rustic rounds. Cook for about 5 minutes per side until golden and cooked through. Remove and keep warm.

For the crispy pork:
In the same frying pan, reduce the heat to low and add the pork rashers. Cook gently for about 5 minutes to render the fat, then increase the heat to medium-high and fry for another 5 minutes until crisp and golden. Remove from the pan and set aside, leaving the rendered fat in the pan.

For the herbed crème fraîche:
In a small bowl, combine the crème fraîche, chives, wholegrain mustard, dill, lemon zest and lemon juice. Season with salt and pepper and mix well.

For the fried eggs:
Return the frying pan with the rendered pork fat to medium heat. Crack in the eggs and season with salt and pepper. Cook until the whites are set and the yolks are cooked to your preferred consistency.

To serve:
Place two rösti on each plate. Add a dollop of the crème fraîche and top each rösti with a fried egg. Scatter over the crispy pork lardons. Serve with the roasted tomatoes on the side and garnish with microgreens.

Serving suggestion: Serve as part of an Easter brunch spread with freshly brewed coffee and a bowl of fresh seasonal fruit.