Easter is a time for eggs. For chocolate eggs, creme eggs, big eggs, small eggs. But what if there was a different kind of egg to eat this Easter? An egg that nourished you and kept you satiated throughout the day? An egg you can fry! An egg you can poach. An egg you can whip into tasty Easter cakes or whisk into a fluffy frittata.
In steps St. Ewe Free Range Eggs. Produced across the UK and packed on the Cornish Peninsula, these free range eggs offer a nutritional boost, with the award-winning collection ranging from Rich Yolk, with their delicious-tasting, deep orange yolks, to their naturally enriched Super Eggs which offer a nutritional boost with high levels of Selenium, Vitamin D, and DHA Omega-3. St. Ewe Free Range eggs are, unsurprisingly, loved by foodies across the country, and are the egg of choice for acclaimed chefs like Michel Roux Jnr.
St. Ewe Free Range Eggs believe that healthy hens lay delicious eggs, which is why they prioritise the well-being of their girls by giving them the care they deserve; free to roam, forage, and enjoy the good life every day on the St. Ewe Farm in Cornwall and other wonderful family farms throughout the UK. This happy life gives the eggs a bright, vibrant yolk, and a rich flavour.
With loads of inspiration for how to best utilise your St. Ewe eggs on their website, this parsnip rosti is one of our favourites. Happy cooking!
Rich yolk parsnip rosti
Serves 2
Preparation time 10 minutes
Cooking time 10 minutes
Warm up your brunch with this crispy & rich parsnip rosti, made truly special with St. Ewe Rich Yolk Luxuriously Large eggs. The naturally golden yolks add a luxurious finish to each rosti, which combines grated potato, parsnip, and fresh thyme for a seasonal, earthy flavour.
Ingredients
- 2 Rich Yolk Luxuriously Large eggs
- 200 grams potatoes grated
- 200 grams parsnip grated
- 1/2 white onion grated
- 50 grams salted butter
- handful thyme
- Pinch salt
- Pinch black pepper
- 4 oyster mushrooms roughly chopped
- 1 garlic clove roughly chopped
Method
- Pop the grated potato in a clean tea towel and squeeze to remove excess water
- Add this to a bowl with the parsnip, onion, thyme and 25g of melted butter.
- Season with salt & pepper and mix.
- Heat a non-stick frying pan, add a knob of butter, add the rosti mixture and press down with a spatula.
- Cook for 6-8 minutes until golden brown and crisp underneath.
- Flip onto a plate then put back in raw-side down and continue cooking for another 6-8 minutes until completely cooked through.
- In a separate pan, fry two St. Ewe Rich Yolk Opulent eggs to your preference - we like ours to be crispy!
- Plate up the Rosti’s and top with your golden eggies. Enjoy!
- Optional: Garnish with oyster mushrooms sautéed in garlic and butter for a sophisticated touch that’s perfect for a festive breakfast or brunch.
Discover more about St. Ewe at steweeggs.com and on social media @steweeggs
