WILD GARLIC FRIED EGGS AND POTATO RÖSTI
Found in abundance along riverbanks and in woody areas from late March to early May, wild garlic is a spring, foraging staple. Its flavour is milder than its cousin, the garlic bulb, but equally as delicious. We’ve used it to put a twist on the humble rösti – a hearty accompaniment to a wholesome fried egg.
Prep time 10 minutes | Cook time 15 minutes | Serves 2