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Dukkah rosti with guacamole and egg

Bart Beek, Serves 2



200g avocado

20g coriander

4g fresh chilli

1 garlic clove crushed

40g red onion

2 limes juice only

pinch of salt


2 120g potatoes

½ tsp Mount Zero Pink Lake Salt

2 tsp Mount Zero Egyptian Dukkah, plus extra for the egg

30ml Mount Zero Frantoio Extra Virgin Olive Oil, plus extra for the plate

80g Gruyère cheese, grated

2 free-range eggs


For the guacamole, blend all the guacamole ingredients in a mini food processor until smooth. Adjust the seasoning to your taste.

For the rosti, grate the peeled potato in a bowl and mix in the salt. Leave to sit for 20 minutes. Place into a colander and press out the liquid. Add in the dukkah and combine. Make 4 even size patties. Place the olive oil into a heated frypan and add in the rosti. Grill and press to flatten until golden brown and crisp. Sandwich the gruyere cheese between the rosti and place into an oven set at 180°C for several minutes to melt the cheese. Remove and keep warm.

Bring a saucepan of water to simmer and slide a plate to the bottom. Crack an egg into a slotted spoon and gently shake out any loose egg white. Stir the water to form a whirlpool, then gently slide the eggs into the centre of the swirling water. Poach for 4 minutes then carefully lift out and place onto a plate.

Place a rosti onto a warm plate, spoon some guacamole over the rosti and top with a poached egg. Sprinkle some dukkah over the egg, add some olive oil to the plate and season with Pink Lake salt.

Recipe Ingredients from the Mount Zero Range