Individual Rosti with Bacon and Quail Eggs

Name: Individual Rosti with Bacon and Quail Eggs
Total time: 30 min
Yield: 4
Ingredients: 6 large, floury potatoes (peeled and halved); 5 tablespoons Oil; 8 rashers Bacon (chopped); 2 sprigs rosemary (leaves roughly chopped); 8 Quail egg

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

Calories:

566

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	566 kcal	(27 %)
Protein	15.54 g	(16 %)
Fat	42.06 g	(36 %)
Carbohydrates	40.02 g	(27 %)
Sugar added	0 g	(0 %)
Roughage	4.65 g	(16 %)

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more nutritional values

Vitamin A	37.57 mg	(4,696 %)
Vitamin D	0.48 μg	(2 %)
Vitamin E	0.44 mg	(4 %)
Vitamin B₁	0.36 mg	(36 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	6.75 mg	(56 %)
Vitamin B₆	0.48 mg	(34 %)
Folate	49.02 μg	(16 %)
Pantothenic acid	0.64 mg	(11 %)
Biotin	1.13 μg	(3 %)
Vitamin B₁₂	0.57 μg	(19 %)
Vitamin C	40.73 mg	(43 %)
Potassium	1,223.04 mg	(31 %)
Calcium	47.68 mg	(5 %)
Magnesium	46.1 mg	(15 %)
Iron	2.58 mg	(17 %)
Zinc	1.39 mg	(17 %)
Saturated fatty acids	10.53 g
Cholesterol	189.34 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

rosemary

Ingredients

for

servings

Ingredients: 6
large, floury potatoes (peeled and halved); 5 tablespoons
Oil; 8 rashers
Bacon (chopped); 2 sprigs
rosemary (leaves roughly chopped); 8
Quail egg

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Preparation steps

Place the potatoes in a large pan of salted water and boil for 5 minutes.

Meanwhile, heat 2 tbsp oil in a large frying pan (skillet) and fry the bacon until browned and crisp. Remove the bacon from the pan and keep warm.

Drain the potatoes, let steam dry for 1 minute then finely grate and mix in most of the rosemary, leaving a little for the garnish, and season with salt and pepper. Shape the potato into small patties with your hands.

Wipe the pan clean with kitchen paper and add the remaining oil. Fry the rosti gently for about 3 minutes each side or until golden brown and cooked through. Remove from the pan, drain on kitchen paper and keep warm.

Carefully break the eggs into the pan and gently fry until just cooked through then return the rosti to the pan, top with the eggs and add the bacon and reserved rosemary to the pan. Serve immediately.