Crispy potato rösti stacked with bacon, fried eggs and topped with a deep red tomato and chilli relish. You could of course poach the eggs as well but I’ve found that poaching more than two eggs exhausts me so I prefer to just fry them and get it over with. I love how the yolk, once broken, oozes it’s way down the rösti and bacon, settling into all the little nooks and crannies. Delighful! Serve with fresh orange juice and weekend newspapers for the perfect start to a weekend.
