Celeriac And Potato Rosti Brunch - cooking recipe

Ingredients

8 ounces potatoes, unpeeled
6 ounces celeriac, unpeeled
a little lemon juice
3 ounces gruyere cheese, grated
4 teaspoons olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
1 pinch cayenne pepper
salt
fresh ground pepper
2 large eggs

Preparation

Put the potatoes and celeriac in a pan of boiling salted water with the lemon juice.
Cook for 8 minutes.
Drain, cool for 10 minutes, then peel the celeriac.
Grate the celeriac and potatoes into a bowl.
Add the cheese, oil, herbs and seasonings.
Set the oven to fairly hot, 200c/400f.
Spoon the mixture into 2 buttered ovenproof dishes and make a well in the centre.
bake for about 20 minutes, until browned, then break an egg into each hollow and bake for about 5-10 minutes to cook egg.
Serve immediately.