Yet another version of baked eggs, perfect for brunch or dinner. The sweet potato rosti forms a hash in the pan, so you don't need to worry about the rostis breaking apart. Topped with avocado, fresh pomegranate and some parsley, a perfect centre piece to whip up and impress with.

Serves: 3-4

Cooking time: 30 mins

Ingredients:

• 2 Sweet Potatoes
• 1 Onion
• 1 Garlic Clove
• 3 tbsp Cornflour
• 5 Eggs
• 100g Feta
• S&P
• 2 tbsp Pomegranate seeds
• 1 Avocado
• Chopped Parsley to serve
• Olive Oil

Instructions:

1. Start off by peeling the sweet potato and grate. Use some kitchen roll or a clean tea towel and squeeze as much moisture out of the sweet potato as possible, and put in a mixing bowl.
2. Chop the onion and garlic, adding to the bowl with the cornflour. Use your hands to mix it together, adding a seasoning generously.
3. Whisk one of the eggs and add to the rosti mix.
4. Get a large frying pan or skillet and put over a medium heat with some olive oil. When the pan is hot, add the rosti mix. Leave this to cook, mixing occasionally (~15 mins). I like mine to slightly catch on the bottom so it is crispy.
5. When the sweet potato is nearly ready, put the grill on a high heat. Make little wells in the rosti hash, and crack the rest of your eggs into them.
6. Crumble the feta on the top and season before placing under the grill.
7. Grill until the eggs are still slightly jiggly and the rest is golden brown (~5 mins).
8. Prepare the avocado while it's grilling.
9. Take from the grill when ready, place the avocado on top, and scatter with the pomegranate and parsley.

Serving Note: Best served with fresh bread and butter to mop up the egg and a bucket of black coffee on a Saturday morning listening to some FKJ.