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Rosemary and fennel pumpkin rosti with fried eggs
Mains
2 ratingsRate

Rosemary and fennel pumpkin rosti with fried eggs

This low calorie rosemary and fennel pumpkin rosti with fried eggs recipe is diary and gluten free, a super healthy breakfast, brunch or lunch.
Serves: 4
Time to make: 35 mins
Hands-on time: 20 mins
Total cost: $14.60 / $3.65 per serve

(at time of publication)

Variations

Make it vegan: Omit fried eggs and use egg replacer in the batter.

Make it low FODMAP: Use 2 cups grated buttercup pumpkin and 3 cups grated carrot. Use 1/2 avocado.

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Photographer: Mark O'Meara
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