Takes: 40 mins
Cals per portion: 466
350g (12oz) potatoes
1 large parsnip
1 large carrot
15ml (1tbsp) roughly chopped fresh thyme
7 large eggs
15ml (1tbsp) sunflower oil
8 rashers back bacon
Rocket leaves to garnish
1. Peel and coarsely grate the vegetables into a bowl. Add the thyme and 3 beaten eggs. Season well with salt and freshly ground black pepper. Heat the oil in a medium frying pan, preferably non-stick. Add the vegetable mixture. Flatten and press down firmly with a fish slice.
2. Turn the heat to the lowest setting. Cook the rosti for about 7 mins until golden brown underneath. Flip on to a plate and slide back into the pan browned side up. Cook for a further 5-7 mins. Cut into 8 wedges and keep warm. Meanwhile, grill the bacon until crispy and keep warm.
3. Poach the 4 remaining eggs in a shallow pan of simmering water for about 3 mins until the whites are set and the yolks are still soft. Lift out with a slotted spoon.
4. Place 2 wedges of rosti on each plate. Top with the bacon rashers and poached eggs. Serve garnished with rocket leaves.