Potato rosti’s with fresh tomato and garlic relish and boiled eggs

Breakfast on day 1 of my taller half’s weekend away was the above. I had taken along some fresh chives from our garden so the recipe goes as such.

1 large potato boiled and mashed
2 tablespoons of chives
2 tomatoes chopped
1 whole head of garlic, coves peeled
4 eggs

I mix the mashed potato with the chives, add some salt and pepper then set the mashed potato into egg rings on an oven tray, drizzle with olive oil and cook in the oven on about 200ºC for 20 minutes per side or until golden brown.

Meanwhile I fry up the tomato and garlic on a low heat until garlic is soft and mushy.

Boil two eggs, peel and serve ingredients on plate topped with boiled eggs. Poaching the eggs works just as well.



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