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4 slices of smoked streaky bacon
2 large eggs
½ small avocado, mashed
4 tbsp of canned baked beans, warmed
2 tbsp of finely chopped chives
For The Rosti
2 medium potatoes, 450g in total
50g of butter, melted
1 tbsp of gluten-free plain flour
½ tsp of salt
¼ tsp of ground black pepper
1 tbsp of vegetable oil
Peel and coarsely grate the potatoes, place in a sieve and rinse under cold water. Squeeze out the potato using your hands to remove as much moisture as possible, then place on kitchen paper and allow to dry for 10 minutes.
Place the potato in a large mixing bowl. Add your melted butter, flour, salt and pepper and mix until nicely combined.
Place a large frying pan over a low–medium heat and brush with oil. If you have them, pop a couple of 7.5cm plain chef’s rings in the pan.
Once the oil is hot, spoon 2 tablespoons of the grated potato mixture into each ring, or just dollop them straight into the pan in a ball. Immediately compress using the back of a spoon until even and about 1cm thick.
Gently fry for 4-5 minutes, or until golden brown on the underside. Flip each using a spatula, ensuring you get right underneath to support it as you do so.
Fry for another 4-5 minutes until golden brown. Repeat until you’ve used up your potato mixture – you should have enough for 4 rostis – brushing the pan with more oil. Remove and keep warm.
Add the bacon to the pan and crack in the eggs, then fry until done. To assemble, place the rostis on plates and top with mashed avocado, crispy bacon and a fried egg. Add some hot baked beans to the plates, sprinkle everything with chives and serve with ketchup or gluten-free brown sauce.