Pop the Rooster Roast Potatoes onto a tray and cook in a hot oven at 180°C until the potatoes are crisp, golden and hot in the middle.
When the potatoes are nearly ready, get a deep saucepan and add the malt vinegar. Top up with water and season with salt.
Bring the water to the boil and then turn down the heat to a rolling simmer.
Using a slotted spoon, stir the water to create a whirlpool and crack the eggs into the middle. Stir the water again.
Leave the eggs in the water for 4 minutes – keep an eye on it to make sure it doesn’t boil.
Gently take out the poached eggs, drain and season them with sea salt and cracked black pepper.
Arrange the hot roast potatoes onto a platter, with the poached eggs in the middle. Grate over the parmesan, drizzle over the truffle oil and garnish with the rocket.
Perfect for an indulgent weekend brunch.
Preparation: 5 mins
Cooking: 20 mins
600g Rooster Roast Potatoes
20ml truffle oil
4 free-range eggs
50ml malt vinegar
Pinch of cracked black pepper