Ingredients

• 3 rashers back bacon
• 1 potato
• grated
• 1 parsnip
• cored and grated
• 1 tbsp chopped fresh parsley
• 50g/1¾oz unsalted butter
• 1 tbsp olive oil
• 1 free-range egg yolk
• 1 lemon
• juice only
• 110g/4oz butter
• 1 tbsp wholegrain mustard
• ½ tsp salt
• 2 thick slices gammon
• 2 tbsp sunflower oil
• 1 tsp salt
• 1 tsp white wine vinegar
• 2 free-range eggs

Directions

• Fry the bacon in a dry frying pan until crisp. Drain on kitchen paper and roughly chop.
• Put the potato and parsnip on a clean tea towel and squeeze over a bowl to remove the excess liquid. Place in a separate bowl and mix in the bacon and parsley.
• Melt the butter and oil in a frying pan over a medium heat. Add the potato mixture and press it down with the back of a spoon. Season with salt and pepper. Fry for 2-3 minutes on each side
• using a fish slice to carefully turn it over
• until crisp and golden-brown.
• For the hollandaise
• melt the butter in a saucepan over a low heat
• then skim off the froth to leave a clear yellow liquid. Put the egg yolk
• lemon juice and one tablespoon water in a blender. Turn on the machine and slowly pour the warm clarified butter through the lid. Add the mustard and salt and blend.
• For the gammon
• heat a large griddle pan over a medium-high heat and cook the gammon for 2-3 minutes on each side
• until cooked through.
• For the poached egg
• heat a large saucepan of simmering water
• add the salt and vinegar and spin the water. Crack an egg into the pool of water and cook for 2-3 minutes
• or until your liking. Repeat with the second egg.
• Place a rösti on a plate. Top with chargrilled gammon and a poached egg and pour over the hollandaise.