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
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.