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Potato Rösti with Grilled Portobello Mushrooms
Crispy potato rösti topped with grilled portobello mushrooms and warm, golden goat cheese – a rich and rustic vegetarian dish perfect for outdoor cooking.
Danish Design
2 ripe avocados, halved
4 eggs
1 spring onion
1 dsp pizza sauce
1 tsp chilli flakes
2 tbsp red pesto
250 g fresh mozzarella
1 tbsp oil for frying
Salt and pepper
1. Add the avocado with its skin on to a frying pan (use a large one if you don’t have 4 small ones)
2. Break the eggs into the holes left by the stones
3. Sprinkle with chilli flakes
4. Bake in a preheated cozze pizza oven on a low setting for 5 minutes until the eggs are almost cooked
5. Once cooked, take out the frying pan and sprinkle with sliced spring onions, salt and pepper
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