Step 1

Preheat oven to 180°C/350°F. Line two oven trays with baking paper.

Step 2

Using a vegetable peeler, peel zucchini and carrot into long thin ribbons. Combine zucchini, carrot, leek, capsicum, ricotta, mozzarella and beaten egg in a large bowl; season well. Press 2/3 cup of the vegie mixture into a 12cm round cutter on a lined tray. Remove cutter; repeat with remaining vegie mixture to make eight rounds in total. Bake for 25 minutes or until golden and crisp.

Step 3

Meanwhile, combine watercress, oil and vinegar in a bowl; season to taste.

Step 4

To poach eggs, bring a large wide saucepan of salted water to the boil. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in the pan, return water to the boil. Cover pan and turn off heat; stand for 4 minutes or until a light film of egg white sets over the yolks. Transfer poached eggs, using a slotted spoon, to paper towel to drain.

Step 5

Transfer rösti to a platter, top with poached eggs. Scatter over the watercress salad. Season to taste; serve immediately.