Soft Boiled Eggs & Avocado Pesto on a Rosti with Wilted Greens
Updated: Feb 10, 2018
4 large eggs
1 prepared rosti (see the Classic Rosti recipe from Season 1 Episode 4)
4 Tbs extra virgin olive oil
2 garlic cloves, finely minced
1 pinch red pepper flakes
6 cups roughly chopped Swiss chard, well rinsed, ends trimmed
5 avocados, pitted, flesh removed
1/3 cup olive oil
¼ cup toasted pine nuts or walnuts
½ cup grated parmesan cheese
1 cup heavy cream, plus more if necessary
¼ cup chopped fresh parsley
2 Tbs fresh dill
2 cloves garlic, roughly chopped
1 tsp black pepper
2 tsp kosher salt
In a saucepan, bring 6 cups of well salted water to a rapid boil. Add 4 large eggs. Immediately turn off the heat and allow to sit for 6 minutes, uncovered.
Remove eggs from the water and place in a medium bowl full of ice water. Chill until eggs have cooled enough to handle.
While eggs are cooking and chilling prepare the rosti.
Heat a large skillet over medium. Add the olive oil, garlic, and pepper flakes and sauté until the garlic softens. Add the greens and sautéd until slightly wilted. Season to taste with salt and pepper.
Add all ingredients to a food processor. Blend until smooth, add more cream if too thick. Season to taste with salt and pepper.
Leave rosti in the pan or move to a platter. Top with the sautéd greens. Peel the eggs and cut in half and nestle into the greens. Spoon avocado pesto on top of the egg halves. Cut into quarters like a pizza.
Poached or fried eggs work great here too.
Any hearty green is delicious in this recipe. Try spinach, dandelion greens, or kale.
Any hard, salty cheese can be used in place of the parmesan in the pesto, in fact you can leave it out altogether if you want.
Don’t worry too much about the herbs in the pesto. Dill and parsley are recommended but if you don’t like dill or want to add cilantro, go ahead. Make it to your own taste.
I love this on a rosti but thick, crusty, grilled bread is delicious too.