Ingredients

* 4 thick slices smoked bacon

For the potato pancake batter

* 2 eggs
* 100ml full-fat milk
* 1 pinch saffron
* 100g mashed potatoes
* 100g plain flour
* 1/2 tsp salt and black pepper
* 1 tsp butter

For the poached eggs

* 3 tbsp white wine vinegar
* 2 free range eggs

For the Hollandaise

* 1 lemon, juice only
* 1 tbsp white wine vinegar
* 1 egg yolk
* 1/2 tsp English mustard
* 1 dash of hot pepper sauce
* 1/2 tsp salt and black pepper
* 200g melted butter, slightly cooled
* 1 tbsp snipped chives, to garnish

Method
1. Place the bacon under a preheated grill and cook until crisp. Remove from the tray and keep warm.

2. Beat the eggs together with the milk and add a pinch of saffron.

3. Put the mashed potato in a different bowl and beat in the milk and egg mixture a little at a time until you get a smooth batter. Mix in the flour and season with salt and pepper.

4. Melt a knob of butter in a non-stick pan and drop in a ladleful of batter – the pancake should be quite thick. Cook the pancake until golden on both sides. Remove from the pan and keep warm.

5. Bring a pan of water with 3 tablespoons of white wine vinegar to simmering point and gently poach the eggs.

6. For a quick hollandaise sauce, put the lemon juice and a tablespoon of white wine vinegar in a saucepan set over a medium heat and reduce it by half.

7. Place the egg yolk in the bottom of a hand blender, add the English mustard, hot pepper sauce and the reduced liquid and liquidise until well-blended. Add salt and pepper and melted butter and blitz a few seconds more until you have a smooth sauce.

8. To assemble, place the potato pancake on a plate with the poached eggs on top. Pour over the hollandaise sauce and garnish with crisp bacon and snipped chives.