Sweet potato rosti with poached eggs, avocado and dukkah

These sweet potato rosti have become a family favourite for breakfast. It does take some time to cook, so maybe pick a relaxed weekend morning to cook it, but the results are well worth it.

Recipe (should make 12 rosti, good for 4 people having 3 each)
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Ingredients:

For the rosti:
- 1 good sized sweet potato (~300-500g)
- 1/2 tsp cumin powder
- 1/2 tsp garlic salt
- 2 eggs
- 1 tablespoon plain flour
- Olive oil for shallow frying

For the poached eggs:
- However many eggs you want
- ~2-3 tablespoons of white vinegar per litre of water
- A sprinkle of dukkah for seasoning (optional)

- Mashed avocado (optional), seasoned with garlic salt and lime juice

Method:
Preheat your frying pan(s) on medium heat. Our stove goes to 1-6 and I use 4 to cook these on.
Peel and grate the sweet potato (largest setting on the grater). Squeeze out as much liquid as you can from the grated sweet potato and put the squeezed, grated sweet potato into a large bowl.
Add the 2 eggs, cumin powder, garlic salt and flour to the grated sweet potato.
Stir until all the ingredients are well combined.
Add olive oil to the pans and ensure you have a good covering of oil in the pan, then spoon in your rosti mix. Aim for 4 rosti per pan.
Cook until the edges start to brown, then flip. Press the rosti down with the spatula after they have been flipped to flatten the base and ensure that all parts cook evenly.
You will need to cook them for 15-20 minutes total if you want a crispier outside, flipping at least 3-4 times over that time. It's mainly the edges that go crispy though, as the centre still contains a lot of moisture (despite my best efforts at squeezing out excess liquid) - but they are really tasty.
Get your water boiling to poach your eggs when you're cooking the final batch of the rosti. You can start it on high to get the water boiling, but once it's boiling turn it down to medium heat and ensure it's just boiling. You should see a few little bubbles at the base of the saucepan and the water surface should be quite still. Too much turbulence and your egg whites go everywhere.
Add the vinegar to the water when it's at the right temperature, then crack your eggs into a cup. Stir the water carefully to create a vortex, and lower the egg slowly into the centre of the vortex.
Repeat with the remaining eggs, stirring each time to create a vortex, which pushes eggs already in the water to the outside and leaves you a gap in the centre to place the new egg.
Cook the eggs for roughly 5 to 5 1/2 mins. Use a slotted spoon or strainer to gently lift each egg to the surface. If it looks like it isn't going to hold its shape above the surface, cook it longer. When the egg holds its shape out of the water, gently it out onto a clean tea towel that has been folded over twice. This dries the egg and then you can then transfer each one to the plate.
Place 3 rosti onto each plate, spoon on some of the mashed avocado, then gently place the poached egg on top. Sprinkle some dukkah over the poached egg, and serve.
I like mine with chilli sauce, the kids like theirs with BBQ sauce. Eat it how you like, and enjoy.