Goose Egg on Springstep Dairy Smoked Goats Cheese Potato Rosti

Ingredients & Method

For the rosti, preheat the oven to 180°C.

Melt 30g of the butter in a large non-stick frying pan and sauté the onions with seasoning until golden brown and completely transparent and cooked, about 6 – 8 minutes. (Cook’s notes:  Once the onions starts to take on colour cover the pan with a lid and reduce the heat so that they “steam-fry” this will ensure soft golden brown onions with a sweet caramelised flavour.)

Melt the remaining 70g of butter and add to the grated potatoes and season. Add the caramelised onions (Keep 2tbs of cooked onions aside for garnishing the plate), chives, spring onions, 40g of the shredded spinach, 40g of the crumbed smoked goats cheese and hens eggs to the potatoes, mix well.

Heat some olive oil in a large non-stick frying pan.

Ladle in 110g of the mixture to form individual portions, push the mixture out to the required size (about 10cm in diameter), cook on both sides until lightly coloured, repeat until all the mix is used.

Place the rostis on a lined baking tray and bake for 10 minutes in the preheated oven. Makes 6 x 110g rostis, about 10cm wide

To serve, Fry the goose eggs in the remaining oil, season the eggs with the truffle salt and freshly cracked black pepper.

Divide the remaining spinach amongst 6 warm plates, place a cooked rosti on top and place the fried egg on top of the rosti. Garnish the plate with the left over crumbed smoked goats cheese and cress.

Serve immediately.