Ingredients (4 servings):

• 4 Aviko Hashbrown Röstiko Rounds
• 250 g cooked red beetroot
• 2-3 tbs of lemon juice
• 100 g mixed (wild) mushrooms
• 200 g fresh spinach
• 4 eggs
• 3 tbs of olive oil
• 1- 2 sprigs of dill
• 1 tbs shiso purple cress

Method

Preparation: 40 minutes

• Purée the beetroot in the kitchen machine or using the hand blender. Add a little water, if necessary, to give a smooth beetroot purée. Add lemon juice, salt and pepper to taste.
• Wipe the mushrooms clean and cut larger ones into pieces. Wash the spinach and remove any tough stalks.
• In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging.
• Bring water and a dash of vinegar to the boil in a saucepan. Reduce the heat. Slide the eggs into the water one by one and poach them until cooked/still soft, in 2-3 minutes, to taste. Remove them from the pan using a slotted spoon and place them on a plate.
• Heat 1 tablespoon of olive oil in a frying pan in the meantime. Fry the mushrooms for 3 minutes until done. Sprinkle them with salt and pepper and remove from the pan. Add 2 tablespoons of olive oil to the pan. Add the spinach and stir until it shrinks, and the liquid evaporates. Season the spinach with salt and pepper to taste.
• Place the rösti rounds on 4 plates. Divide the spinach on top. Place the poached eggs on top of the spinach.
• Coarsely chop the dill. Spoon the mushroom around the rösti rounds and sprinkle with dill.
• Spoon the beetroot purée over the poached eggs. Garnish with cress and grind a little pepper on top.