Veggie Medley Stack
Prep time
20
minutesElevate your summer brunch menu! Layer Wild Chef Potato & Herb Rosti 80g with smashed avocado, grilled portobello, blistered cherry tomatoes, and a perfectly poached egg. A fresh, flavour-packed stack that’s simple to plate and sure to impress your customers.
Ingredients
Avocado, smashed
Portobello mushroom, grilled
Cherry tomatos, blistered
Egg, poached
Basil, to garnish (optional)
Directions
- Pre-heat deep fryer to 180°C and oven to 200°C.
- Heat the oil in a medium pan over medium-high heat. Add the tomatoes and let them sit undisturbed in the pan for 2 minutes until slightly blistering – then set aside.
- Sear mushroom on your grill or in pan until tender – this may take up to 8 minutes as you turn on both sides.
- Once the tomato and mushroom components are completed, or well on their way, poach one egg in preparation for service.
- It’s time for the base! Remove Wild Chef Potato & Herb Rosti 80g from the freezer and deep fry in small batches for 5 minutes. Set aside to drain.
- Once all components are cooked – assembly is easy! Start with your crispy base of Wild Chef Potato & Herb Rosti 80g, followed by a generous spread of mashed avocado, grilled mushroom, blistered tomatoes and poached egg. Garnish with optional basil and serve.
Notes
- Increase value to this dish by upselling extras: salmon, bacon, halloumi, extra egg.
- Easily increase the portion size of this stack using two Potato & Herb Rosti 80g – this could be a main seller on your brunch menu and just seasonally swap out avocado when unavailable.