Ginger root vegetables with poached egg

Mix the carrot with the onion, ginger, 2 eggs and the flour. Form approximately 12 flat piles of this mixture and press them a little so that they retain their shape during baking.

Heat the olive oil in a frying pan and fry the roaster in about 5 minutes per side until golden brown.

Meanwhile poach the rest of the eggs in a pan with almost boiling water and the vinegar.

Divide the arugula over 4 plates. Place 3 roasts on a plate and spread the poached eggs over it. Serve immediately.