Eggs with Potato Rösti & Avocado-Tomato Salad

Worried that eating healthy means eating light? Think again. This rösti and yogurt breakfast combo, with a mean side of green juice by chef Dustin Gallagher, is a hearty way to kick off your morning and keep your body energized for the entire day.


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1 russet potato
1/2 zucchini
salt and pepper to taste
olive oil (apprx. 1 tbsp)

1. Bring a small pan with olive oil to medium-high heat.
2. Grate potato and zucchini using a cheese grater. After everything is grated, squeeze out the access liquid.
3. Season with salt and pepper and transfer mixture into the pan.
4. Lower the heat to medium and let each side cook for a few minutes until golden brown and crisp.
5. Finish off the rösti in the oven for 3-5 minutes to ensure it has been cooked through.

4 large quality eggs
handful of arugula, or your choice of greens
8 cherry tomato cut in half
1/2 avocado sliced
zest of half a lemon
1 chili pepper
salt and pepper
olive oil (apprx. 1 tbsp)

1. Fry eggs two at a time in a small saute pan with olive oil.
2. Directly from the pan, lay the eggs on top of half of the rosti.
3. Garnish each plate like a pizza, using the remaining ingredients.
4. Season with salt pepper.


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3 cups quality yogurt
2 cups fresh fruit of your choice
honey to taste


1 cup roasted hazelnuts, roughly chopped
1 cup roasted cashews, roughly chopped
1 cup old-fashioned oatmeal
1/2 cup sliced or slivered almonds
1/2 cup sweetened, shredded coconut
3 tablespoons vegetable oil
2 tablespoons honey

1. Toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil and honey together in a large bowl until they are completely combined. Next, pour the combined mixture onto a sheet pan and bake at 350 degrees for about 20 minutes.
2. Stir occasionally with a metal spatula until the mixture turns an even golden brown.
3. Remove the granola from the oven and scrape the pan with a spatula to loosen up the mixture. Let it cool, and serve on top of yogurt.

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1/4 fennel bulb
1 granny smith apple
1 pear
1/2 cucumber
1 small piece ginger
4 leaves of kale
1/2 bunch parsley

Put all ingredients into a juicer, or blender and serve at the temperature of your choice.

Not sure you have it down? Watch Dustin himself whip this up like a pro!

Photography by Stefania Yarhi

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