For Rosti: Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.

Coarsely grate the potatoes and season with salt and parsley leaves or coriander leaves. Heat half the butter in a small, heavy-based frying pan until sizzling, and then add the grated potato. Allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible.

Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.

Add the rest of the butter to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.

For hollandaise sauce: put the egg yolks, lemon juice, chopped thyme and white pepper in a small bowl and whisk to combine.

Place the bowl over a saucepan of simmering water and whisk constantly for 8 minutes, or until thickened slightly.

Add 100g butter, 2-3 cubes at a time, whisking constantly. Do not add any more butter until all the butter has been incorporated properly. When all the butter is added you should have a smooth glossy sauce. Remove from heat and cover to keep warm.

Cook's Tip: Remember to keep whisking so the sauce does not separate.

Plating the dish: Place the potato rosti in the center of the plate. Top with 2 eggs poached, and crispy bacon strips,  pour hollandaise sauce over the top and garnish with chives. Serve hot.