for 4 person

Nests

500 g	ready-to-cook roesti
125 g	cream cheese
50 g	grated Gruyère
a little	clarified butter

Herb salad

1 tbsp	herbal vinegar
2 tbsp	olive oil
	salt and pepper to taste
1 bunch	parsley, leaves torn off
1 bunch	chervil, leaves torn off
1 bunch	dill, roughly chopped

Fried egg

a little	clarified butter
4	egg
a little	sea salt

How it's done

Nests

Mix the rösti with the cream cheese and Gruyère, shape into galettes (approx. 8 cm in diameter). Heat the clarified butter in a non-stick frying pan, then reduce the heat. Fry the galettes in batches over a medium heat for approx. 4 mins. on each side. Remove, keep warm.

Herb salad

Combine the vinegar and oil, season. Add the herbs, mix and spread on top of the rösti nests.

Fried egg

Heat a little clarified butter in the same pan. Crack the eggs one at a time and slide into the pan, fry over a low heat for approx. 3 mins., season with salt and serve with the nests.

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