600g mixed left over cooked vegetables (such as roast potatoes, carrots, peas,
cabbage and sweetcorn)
6 Purely Organic eggs
50g plain flour
1 tbsp chopped fresh thyme or 1 tsp dried
salt and ground black pepper
60-90ml milk
a little oil for frying
grilled vine tomatoes to serve



Place all the vegetables on a large chopping board and use a knife to chop them up you want everything no bigger than 1cm.

Crack two of the eggs into a large bowl, add the flour, thyme and plenty of seasoning, then add the chopped vegetables and mix well. Add enough milk to loosen the mixture it should have a soft dropping consistency.

Heat a little oil in a large non-stick frying pan, add a heaped spoonful of the mixture to the pan, then two more and cook for 2-3minutes per side until golden brown.

Repeat with the remaining mixture to make a total of about 12. Keep warm in a low heated oven.

Bring a wide pan of salted water to the boil - the water should be 6cm deep. Once simmering, turn the heat down then crack four eggs into the water. Leave to gently poach for 4 minutes or until the white is set and the yolk is still runny.

Remove the poached eggs from the water with a slotted spoon, and drain on some kitchen paper. Divide the rosti between four plates top, piling them up, top with an egg and serve hot with grilled tomatoes if liked.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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egg box