Albert Bartlett Roast Potatoes, Free Range Poached Eggs, Truffle Oil, Parmesan & Rocket

Roast potatoes, poached eggs, truffle oil, Parmesan and rocket - what more could you want for brunch?

20 minutes


  • 600 g frozen Albert Bartlett Rooster roast potatoes
  • 20 ml truffle oil
  • 20 g Parmesan
  • 10 g rocket

For the poached eggs

  • 4 free range eggs
  • 50 ml malt vinegar
  • cracked black pepper
  • sea salt
  • salt


  • Place the Albert Bartlett roast potatoes onto a tray and cook in a hot oven heated to 180oC until the potatoes are crisp, golden and hot in the middle.

For the poached eggs

  • Place the malt vinegar into a deep saucepan and 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, crack the eggs into the middle and stir the water again.
  • Leave the eggs in the water for 4 minutes; ensure that the water does not boil.
  • Remove the eggs, drain and season with sea salt and cracked black pepper

To serve

  • Place the roast potatoes onto a platter, arrange the poached eggs in the middle, grate over the Parmesan, drizzle over the truffle oil and garnish with the rocket.