Avocado and Poached Egg Patty

• 1 fondue À la Matawin by 1001 Fondues, 350 g (12 oz.)
• 6 potatoes, boiled
• ½ onion, finely diced
• Nutmeg, ground
• Butter for cooking
• 4 eggs
• 2 large avocado mashed or sliced
• Chopped chives
• Arugula shoots
• Salt and pepper

1. Prepare fondue according to package cooking instructions. Set aside over low heat.
2. Using a small knife, peel potatoes. Grate into a bowl.
3. Add onion and season to taste with salt, pepper and nutmeg. Mix well.
4. Divide potato mixture into 4 parts to form 4 patties about 8 cm (3 in.) in diameter.
5. Melt butter in a skillet over low heat. Add the 4 patties and cook for 5 to 6 minutes or until golden brown.
6. Turn the patties over and continue cooking to obtain the same colour on the other side of the patties.
7. Meanwhile, poach the 4 eggs in simmering water (with a little vinegar) for 3 minutes and 30 seconds.
8. While serving, spread the avocado purée over the patties, add an egg on top and generously cover with the hot cheese fondue. Garnish with chives and arugula shoots.

This easy and inexpensive potato recipe will help take some of the stress out of your dinner planning! It is completely vegetarian and can be eaten as a starter or served with meat or fish! Simply irresistible!