March 30, 2026

Baby Marrow Rosti With Poached Eggs

Serves:

Cooking Time:

< 30 min

Ingredients:

Baby marrow rosti:
250 g baby marrow(s), coarsely grated
1 garlic clove, crushed
2 spring onion(s), finely chopped
250 ml LANCEWOOD® White Cheddar, finely grated
salt & freshly ground black pepper to taste
1 large egg
125 ml LANCEWOOD® Sour Cream or Double Cream Plain Yoghurt
125 ml cake flour

Easy poached eggs:
10 ml vinegar
6 extra large egg(s)

Hollandaise sauce:
230 g LANCEWOOD® Sour Cream or Medium Fat Plain Cream Cheese
45 ml full cream milk
15 ml butter
15 ml lemon juice
5 ml Dijon mustard
cayenne pepper, a pinch

Method

Baby marrow rosti:

Mix the baby marrow, garlic, spring onions, cheese and seasoning together.
Using a separate bowl, beat the egg and sour cream or yoghurt together. Add the flour and mix until smooth.
Add to the baby marrow mixture and mix until well combined.
Spray a pan generously with non-stick spray. Heat over medium heat.
Drop tablespoons of the baby marrow mixture into the pan. Spread out slightly.
Fry over medium heat until golden on one side, then carefully flip over and fry until golden.
Remove from the pan and place on paper towel to absorb excess oil.
Serve 2 per person topped with a poached egg and Hollandaise sauce.

Easy poached eggs:

Use the freshest jumbo eggs you can find.
Bring water to the boil in a small saucepan. Add vinegar.
As soon as the water starts to boil, lower heat and keep at a slow rolling boil.
Break the egg into a small sieve and drain off the thin egg white. You will now be left with the egg yolk and thick egg white.
Transfer to a soup ladle or deep spoon.
Gently slip into the boiling water. Stir gently to bring together.
Cover and cook for 1 – 2 minutes depending on how you like your eggs done.
Remove with a slotted spoon.

Hollandaise sauce:

Add the sour cream or cream cheese, milk and butter to a saucepan and heat over low heat.
Add the lemon juice, dijon mustard and cayenne pepper.
Stir until silky and smooth.

To serve: Add two baby marrow rostis to a serving plate, top with one poached egg and drizzle with Hollandaise sauce.