Green-ish Eggs with Potato Rosti

A kind of time consuming breakfast for when you wake up early and wanna stand in the kitchen for ages

Method

Grate the potatoes and put in middle of a clean tea towel
Bring corners up to form a pouch kind of thing
Over your sink, twist the ends of the tea towel and keep twisting until you can't twist any more.
This removes a lot of moisture and starch from the potatoes so keep squeezing out as much as possible
Once done, transfer to mixing bowl and add paprika and chopped rosemary with a little salt and pepper to season
In an oven proof non-stick fry pan, melt a table spoon of butter in some olive oil
When bubbling add potato mixture and spread over pan
Over a moderate heat, fry for about 4 minutes and flip once
You won't be able to flip it all at once so don't worry if it falls apart when flipping, just pat it on back together
Cook for another 4 minutes and transfer to a preheated 120c oven for 15 minutes*
When the rosti has been in the oven for ten minutes, start on the eggs
Have a frying pan on a low heat with a knob of butter melting in it
Crack eggs into a bowl, add milk and stir to combine, but don't over-beat
Finely chop the spring onion and add to the frying pan and stir in butter for about a minute just to cook out slightly
Add eggs and stir to combine
Don't stir too much or have heat to high - the secret is cooking the curds slowly over a low heat. This should take at least 5-6 minutes.... or longer if you have patience
When eggs are cooked to your liking, add finely chopped basil and cheese and season with salt and pepper
Stir to combine
Take the rosti from the oven, plate up a big old portion and top with the eggs

* if you don't have an oven-proof frying pan, it's easy to do this on the stove top too. Just keep an eye on it and flip carefully a few times to give it a crispy base