Potato rostis with ham, poached eggs and hollandaise

Grate the potato into a tea towel. Bring up the edges of the tea towel and twist until there are no gaps. Squeeze the potato until most of the liquid is removed. In a bowl, combine the potato, egg and parmesan with your hands and mould into two round patties.

Heat the butter in a small frying pan over a medium heat. Press the patties into the pan and fry on both sides until golden. Place in a fan forced oven at 100 degrees while you make the eggs, ham and hollandaise.

Place a pot of water on the stove over a high heat and bring to the boil. To create the hollandaise you will need a large steel or glass bowl. Over the heat of the boiling water, whisk together the egg yolks until slightly paler before gradually adding the butter, whisking to combine. Add the lemon juice gradually, tasting until the desired flavour is achieved. Season to taste. Set aside.

Poach the eggs in the boiling water for 3-4 minutes. Whilst the eggs are poaching, quickly fry the ham in a little butter.

To assemble, carefully place the ham and eggs on top of the crisp potato rostis. Spoon over the hollandaise and sprinkle with salt and pepper.