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Potato rosti topped with bacon, poached egg, and a creamy Knorr Professional Hollandaise Sauce. Garnish with chopped chives and season with Robertsons All Purpose Seasoning to taste!



  1. Method

    1. Grate the potatoes and onions into a bowl of water to prevent discolouring. When you’re ready to prepare the rostis, squeeze out all the excess water from the potatoes and onion, add them to a bowl and mix in the Robertsons All Purpose Seasoning, then pat together to form discs. Place a pan over medium to high heat, add a little oil and, when hot, fry the rostis until crisp and golden on either side.
    2. In a separate pan over medium to high heat, fry the streaky bacon until crispy, remove from the pan, then add the cherry tomatoes and fry until charred and blistered, remove from the pan. Add in some oil and fry the mushrooms on high heat and season.
    3. Bring a separate saucepan of water to a gentle boil. Add the vinegar and swirl with a spoon to create a whirlpool effect. Carefully crack the eggs into the water and poach until cooked to your preference.
    4. Serve the rostis with the rocket, bacon, a few blistered tomatoes, and the fried mushrooms. Top with a poached egg, spoon over the Knorr Professional Hollandaise Sauce, scatter the chopped chives and season to taste.