Celeriac and kraut rösti with poached eggs and halloumi

Serves 2


  • 1/2 celeriac (approx 130g)
  • 20g sauerkraut, well drained or squeezed to remove liquid
  • 2 large free range eggs, beaten
  • 2 teaspoons onion powder or finely chopped chives
  • 2 teaspoons ground cumin
  • 1 tablespoon coconut flour, plus one tablespoon for dusting
  • Pinch sea salt and black pepper
  • 1 tablespoon butter (or olive oil for dairy free version)

To serve

  • 4 large free range eggs
  • Dash apple cider vinegar
  • 4 slices halloumi
  • Fresh herbs such as parsley leaves or dill to garnish (optional)



Trim the celeriac then peel and grate into a large bowl. Add the sauerkraut, eggs, onion powder or chives, cumin, coconut flour and salt & pepper. Using your hands, mix well to combine. Divide the mixture into four and flatten into small pancakes.

Bring a pan of water to the boil, ready to poach the eggs, and add a dash of apple cider vinegar to the water as well as a pinch of salt.

Heat a frying pan on a medium heat, add the butter or olive oil, then add the rösti and cook for 3 minutes on each side. For the last minute or two, add the halloumi slices to the pan. Transfer the rösti and halloumi to two plates.

Poach the eggs to your liking. Remove and drain on kitchen paper or towel, then place the eggs on top of the rösti. Garnish with fresh herbs, if using, and finally a pinch of sea salt.