Crispy roasted potato and kohlrabi batons topped with baked eggs and a spicy gochujang-lime salsa.
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| prepPreheat oven to 220°C / 425°F (200°C fan / gas 7) | |||||
| prepLightly grease a 28 cm nonstick sauté pan with a lid using olive oil | |||||
| 45 ml olive oil | Heat pan 5 min | Toss potatoes, kohlrabi, gochujang, miso, garlic & salt | Spread in pan, bake 220°C / 425°F, 25 min, rotate halfway | Make 8 wells, crack eggs into each, cover & bake 8 min | Drizzle salsa over eggs & potatoes, serve with lime wedges |
| 400 g large baking potatoes, peeled and cut into ½ cm batons | |||||
| 1 small kohlrabi (160 g net weight), peeled and cut into ½ cm batons | |||||
| 1 tbsp gochujang paste | |||||
| 2 tsp white miso paste | |||||
| 2 small garlic cloves, peeled and crushed | |||||
| salt | |||||
| 8 eggs | |||||
| 1 tbsp lime juice | Mix lime juice, gochujang, oil, chives & sesame seeds | ||||
| 1 tsp gochujang paste | |||||
| 30 ml oil | |||||
| 2 tsp chives, finely chopped | |||||
| 2 tsp mixed black and white sesame seeds, toasted | |||||
| 1 lime, cut into 4 wedges, to serve | |||||
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