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Rosti Waffle with Asparagus and Poached Egg

 1 Serve = 2 CC + ½ Veg + 1 Protein
 Serves 2
 Better Choice Recipe

  Prep : 15 Minutes | Cook: 25 Minutes


Coarsely grate the potato and place it in a clean tea towel. Wrap the tea towel around the potato and squeeze to remove as much of the moisture you can. When it’s as dry as possible, place it in a bowl. Add the spring onions and garlic salt. Mix well and form the mixture into a ball.
Turn on your waffle maker, spray the plates with some non-stick cooking spray, place the potato ball in the middle, then close the lid tightly. Cook on a medium heat for 20 minutes or until cooked and golden brown.
While you’re waiting for the waffle, cook the asparagus in a pan of boiling salted water for 5 minutes, then drain and keep the asparagus warm.
Poach the eggs in a pan of simmering salted water for 4 minutes (or longer if you prefer harder yolk). For easy poached eggs, we like to place a piece of cling film in a ramekin. Crack in an egg, then season before twisting the cling film to make a ‘package.’ Place the wrapped egg in a pan of simmering water for 4-6 minutes, then open the cling film carefully and remove the cooked egg with a spoon.
When the roster waffle is cooked, remove from the waffle maker, cut into four and arrange two quarters on plates. Place the cooked asparagus and pouched egg on top.
The waffle can also be frozen on its own once cooled. Defrost thoroughly and reheat in the oven to serve.

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