1 tbsp olive oil
1 tbsp butter
4 rashers smoked streaky bacon, chopped
2 free-range eggs
For the rosti
1 potato, peeled
salt and freshly ground black pepper
2 tbsp olive oil
15g/½oz lactose free butter
2 free-range eggs, fried
1 tbsp chopped fresh chives, to garnish
Grate the potato into a clean tea towel over a bowl and squeeze out the excess liquid. Season the grated potato with salt and freshly ground black pepper.
Heat the oil in a small frying pan. Place the grated potato into the pan, press down and fry for 3-4 minutes. Push half of the lactose free butter down the edges of the rösti to crisp the edges.
Carefully turn the rösti over using a fish slice and cook for a further 2-3 minutes, or until beginning to turn golden-brown.
Push the remaining butter down the edges of the rösti and cook for a further minute.
Heat the oil and lactose free butter together in a non-stick frying pan, add the bacon and fry until golden-brown.
Heat the remaining two teaspoons of olive oil in a small non-stick frying pan. Crack in the egg and fry for 4-5 minutes, or until set. Season, to taste, with salt and freshly ground black pepper.
To serve, place the rösti onto a plate, top with two fried eggs, the bacon and sprinkle over the chives.
Recipe adapted from: Good Food