Celeriac and potato rosti with baked eggs, whipped feta cream and parsley oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large ovenproof skillet or a round baking dish about 10 inches wide with 1 tablespoon olive oil.

2. 2

   Coarsely grate the celeriac, potato, and onion. Place them in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Transfer the mixture to a large bowl.

3. 3

   Add 2 eggs, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder, and 1 tablespoon olive oil. Mix until evenly combined.

4. 4

   Heat 2 tablespoons olive oil in the skillet over medium heat. Spread the celeriac-potato mixture into the pan, pressing with a spatula to form one large compact rosti. Cook for 6 to 8 minutes until the bottom is golden.

5. 5

   Carefully transfer the skillet to the oven and bake the rosti for 10 minutes at 220 °C / 425 °F.

6. 6

   Meanwhile, make the feta cream by blending or mashing the feta cheese, Greek yogurt, lemon juice, 1 tablespoon olive oil, and a pinch of black pepper until thick and smooth.

7. 7

   Make the parsley oil by blending or crushing the parsley with the remaining 1 tablespoon olive oil and a pinch of salt until you have a rustic green sauce.

8. 8

   Remove the rosti from the oven and make 4 small wells on the surface with a spoon. Crack 1 egg into each well. Sprinkle with smoked paprika and return to the oven for 8 to 10 minutes at 220 °C / 425 °F, until the whites are set and the yolks are still slightly soft.

9. 9

   Remove from the oven and let rest for 2 minutes. Dollop the feta cream over the top, finish with parsley oil and chopped chives, and adjust with the remaining salt and pepper before serving.