Crispy Rösti Potatoes with Oven-Poached Eggs: Invert a large plate on top and grabbing both the skillet and plate with oven mitts, turn the potato cake onto the plate.
05Invert a large plate on top and grabbing both the skillet and plate with oven mitts, turn the potato cake onto the plate. Add the remaining 2 tablespoons oil to the skillet and slide the potato cake back into the pan.
06Crispy Rösti Potatoes with Oven-Poached Eggs: Cook over moderately–low heat until golden and crisp, about 15 minutes longer
07Cook over moderately–low heat until golden and crisp, about 15 minutes longer.
08Crispy Rösti Potatoes with Oven-Poached Eggs: To poach the eggs, add oil, eggs and boiling water to each compartment of a muffin tin
09Meanwhile, put a few drops of oil into 8 muffin cups and add the eggs. Add 2 tablespoons boiling water, pouring it along the sides and carefully transfer to the oven.
10Crispy Rösti Potatoes with Oven-Poached Eggs: Poach eggs in a muffin tin until the whites are set and the yolks are still runny
11Bake in the center of the oven until the whites are set and the yolks are still runny, 11 to 13 minutes.
12Crispy Rösti Potatoes with Oven-Poached Eggs: Plate the potato cake wedges topped with the poached eggs and sprinkle with chives
13Cut the potato cake into wedges and transfer to plates. Using a slotted spoon, lift the eggs from the muffin cups and blot the bottoms with paper towels. Place on the potato cake and sprinkle with chives, salt and pepper. Serve right away.
14<em><a href="http://www.graceparisi.com/" target="_blank">Grace Parisi </a>is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on <a href="https://www.instagram.com/recipegoddess/?hl=en" target="_blank">Instagram</a> and <a href="https://twitter.com/recipegoddess" target="_blank">Twitter</a>.</em>