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    Crispy Bacon Rosti with Soft Poached Eggs

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    Crispy Bacon Rosti with Soft Poached Eggs

    • Nut Free
    • Milk Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2


    • 225g floury potato, such as King Edward
    • 4 rashers dry-cured smoked streaky bacon, finely chopped
    • 1 tsp cornflour
    • 2 tbsp snipped fresh chives
    • 1 tbsp olive oil
    • 1 tsp white wine vinegar
    • 2 large eggs
    • 2 tbsp Maille Hollandaise Sauce


    1. Coarsely grate the potato and place in a sieve. Sprinkle with a little salt, then press down lightly with the back of a spoon to remove any excess liquid.
    2. Place the potato in a large bowl and stir in the bacon, cornflour and chives.
    3. Heat the oil in a large, non-stick frying pan. Add the potato mixture, spreading it out evenly in the pan. Press down with a spatula to form a thin cake. Cook over a medium heat for 4-5 minutes, until crisp and golden, then carefully turn, using an upturned plate to help you, and cook the other side.
    4. Meanwhile, boil a small pan of water and add the vinegar. Crack in the eggs and cook very gently until the whites are cooked through. Remove with a slotted spoon and drain on kitchen paper.
    5. Cut the potato cake into four quarters and stack two on each serving plate. Top with a spoonful of hollandaise sauce and sit an egg on top. Sprinkle over the chives and serve immediately, garnished with a few leaves of flat-leaf parsley.

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    Cook's tips

    For a Mediterranean twist on this recipe, replace the bacon with 50g Waitrose Farm Assured Spanish Chorizo, roughly chopped.


    Average user rating

    5 stars