Sage & Onion Potato Rosti Egg Muffins

December 19, 2017


Are you cooking for the five thousand this Christmas.? This festive breakfast is going to help you out big time. This can be pre-prepared the day before, but it's really no faff on the day either. Just a little grating and baking. What you're left with will satisfied most palates, and if not there are some Flexi Tweak below.

You will need a muffin tray for this dish, which if you don't have already I would highly recommend you invest in one. They are so versatile and not that expensive.




Serves 5-10



Potato Rostis:

1 large Potato, moisture drained and grated
1 small onion, thinly sliced
10 fresh Sage leaves, finely chopped
Pinch of Sea Salt
Black Pepper
50g of Butter 

The Rest:
9 Eggs

2 avocados, diced
225g Smoked salmon

1 lemon, juiced

Black Pepper

1 tbsp of olive oil

5 more Sage leaves, kept whole




Pre-heat your oven to 200 degrees. Drain the liquid out of the potato (skins left on) by grating it straight onto a clean tea towel. Squeeze until most of the water has been drained. Transfer the potato to a bowl and add the rest of the ingredients for the potato rostis. Mix and season well. 

​Take the muffin tin and line with a layer of butter, especially around the rim. 
Fill each muffin hole about half way with the potato mixture and up the side with enough room for a whole egg into. Make sure you pack the potato mixture tightly against the tin with your fingers. Put a knob of butter (optional) on top of eat rosti. Bake for 10 minutes.


While the eggs are cooking, lay out the smoked salmon on each plate with a drizzle of lemon juice and back pepper, and scatter the diced avocado on top. 


Take the muffin tin out of the oven and crack an egg on top of each rosti and sprinkle a little salt and pepper. Bake for 8 minutes and remove from the oven to cool on the side for a couple of minutes.


While the eggs are cooling, take a small frying pan and heat up the olive oil. Add the whole sage leaves and cook for 20 minutes on each side, turning carefully. Then place them on a kitchen towel and sprinkle with a little salt.


Next, carefully remove the eggs from each muffin using a rubber spatular or similar. Put one or two eggs on each plate, and crumble over the crispy sage on top.




If you're cooking for people with plant-based diets then lose the smoked salmon, eggs and butter, and instead add a mixture of 60g of mushrooms (diced), 4 cherry tomatoes (quartered) and a clove of garlic (thinly diced) with a tsp of olive oil and a pinch of thyme to 4 muffin hole. Bake for the same time. Sprinkle a few crushed pecans on top.


If cooking for meat lovers/fish haters, then use smoked bacon instead of smoked salmon.

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