Wake up to a breakfast that feels indulgent — but is light enough to leave you ready for the day. This golden-crispy courgette rösti topped with runny fried eggs is simple, satisfying and full of flavour. With just a handful of wholesome ingredients and minimal fuss, it’s proof that you don’t need elaborate prep for a delicious, feel-good start.
Fried eggs on courgette rösti
Ingredients
- 6 courgettes
- 45 ml (3 Tbsp) almond flour
- 5 ml (1 tsp) chopped fresh thyme
- 45 ml (3 Tbsp) almond flour
- 5 ml (1 tsp) chopped fresh thyme leaves
- 2 extra-large eggs
- Salt and pepper
- Extra-virgin olive oil for frying, about 30 ml (2 Tbsp)
- 4 extra-large eggs, or 8 small ones
Instructions
Start with the courgette röstis. Grate the courgettes into a bowl, add the almond flour, fresh thyme and eggs, season generously and combine well with your hands.
Take a handful of the mixture and shape it into 8 small balls, then pop them into a frying pan with some extra virgin olive oil. Press down gently to form patties and fry for a few minutes on each side until brown and crispy.
Place onto kitchen towel to drain the excess oil while you fry the eggs.
Place the fried eggs on top of the röstis and serve.
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Also See: Tea-smoked trout on potato rösti with chive and horseradish cream
Tea-smoked trout on potato rösti with chive and horseradish cream
