Official Supporter Burgers: The Breakfast One Egg, Rosti, Bacon & Hollandaise on a Black Brioche Bun

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Melt butter. Grate potato and squeeze as much liquid as you can out of the grated potato over the sink. Place in a bowl, add butter and season with salt and pepper. Shape into patties (2 patties per person).
3. Heat oil in a frypan on medium heat. Cook rosti, in batches if needed, for about 3 minutes each side. Transfer to an oven tray (reserving pan) and place in the oven to cook for about 10 minutes, until tender and golden. After 10 minutes, turn oven down to 50°C to keep warm.
4. Return reserved pan to high heat and add bacon. Cook for about 2 minutes each side, until golden and cooked through. Remove from pan and set aside. Keep warm. Pat haloumi dry and thinly slice. Return pan to medium heat and cook haloumi for about 2 minutes each side, until golden. Reserve pan. After rosti has been cooking for 10 minutes, remove from oven and add haloumi and bacon to tray. Return to 50°C oven to keep warm.
5. Return pan to medium-high heat. Crack eggs into pan and cook for 2-3 minutes, until golden underneath. Season with salt. Cover pan with a lid and cook for a further 1-2 minutes, or until eggs are cooked to your liking.
6. Cut buns in half and place on an oven tray. Heat on lower oven rack for 1-2 minutes, until warmed through.
7. Fill warmed buns with rosti, bacon, haloumi, egg, rocket, Hollandaise and tomato jam.