Home Recipes Reviews Events About Contact

parmesan rosti and poached eggs. (+ hamper giveaway)

I love a good brunch, especially on a lazy Winter weekend. So what better time than Christmas to plan an indulgent breakfast with a piping hot coffee and fresh orange juice. This homemade parmesan rosti recipe is made with Parmigiano Reggiano; a hard Italian cheese with a slightly salty, fruity and nutty aroma. It's perfect for adding a hint of something extra to a crisp potato rosti, which is perfectly complemented by an inviting poached egg with bright, runny yolk. 

Parmigiano Reggiano is a PDO product, exclusively produced in Parma, Modena and Reggio Emilia, on the plains, hills and mountains enclosed between the rivers Po and Reno. With nine centuries of excellence, the Parmigiano Reggiano is aged for its beautiful taste and distinctive crystals. It's delicious just sliced off and sampled on its own, but it really works for this recipe too. 

I've teamed with Parmigiano Reggiano to host a special Christmas hamper giveaway. Scroll down to read the recipe and how you could be in with a chance of winning...

Shopping list.
(Serves two)
For the Parmigiano Reggiano rosti
♥ 1 large potato, grated
♥ 50g Parmigiano Reggiano cheese, finely grated
♥ One egg yolk
♥ Black pepper
♥ A little olive oil for cooking

To accompany
♥ Four eggs
♥ A splash of white wine vinegar for the eggs (optional)
♥ Fresh parsley
♥ Black pepper to taste
♥ Extra Parmigiano Reggiano to garnish

Step one. Drain the grated potato of excess water by straining through a tea towel over the sink.

Step two. Mix the grated potato with the cheese, egg yolk and black pepper. There is no need for salt as the Parmigiano Reggiano already has a salty taste.

Step three. Add oil in your frying pan and get to a medium heat. Add large spoonfuls of the mix to the pan and flatten down into rostis. If you have a rosti ring, even better.

Step four. Fry the rosti for 5 minutes on both sides, until golden brown.

Step five. In the meantime, poach your eggs for 3 minutes for a runny yolk. I add a dash of white wine vinegar to the boiling water for perfect eggs.

Step six. Place on top of your rosti with black pepper, grated Parmigiano Reggiano and fresh parsley.

Have you ever made homemade rosti? What are your favourite breakfast or brunch recipes?

Now it's your chance to win a Parmigiano Reggiano hamper just in time for Christmas. Just answer the question about your favourite dish below. Giveaway ends on December 18th 2018 - good luck!

Included in the hamper will be:
-1kg of 24 month Parmigiano Reggiano
- Grater
- Apron
- Cap
- Recipe Cards
- Recipe Book
- Information Leaflet

Enter via Rafflecopter below. Good luck!

In collaboration with Parmigiano Reggiano


  1. My kids love it with spaghetti bolognaise x

  2. I love to make mac n cheese and finish it off by grating parmesan and mixing it with breadcrumbs to make a super cheesy, crunchy topping x

  3. Rainbow Chard and Parmigiano Reggiano Tart - absolutely lovely with a salad. Such a lovely tart. :-)

  4. Great Taste To Quantity Ratio

  5. Eggplant parmigiana, there's no better use for parmigiano!


  7. I do love a bit of parmesan when I'm making carbonara!

  8. whoah this blog is excellent i love reading your posts. Keep up the great work!
    You know, many people are hunting around for this information, you can help them greatly.

    my website - 오피사이트