A meal is so good that you can have it any time of day, not just for breakfast. Credit: Crush Magazine
Grate the potatoes onto a dinner plate and spread them out.
Microwave the grated potato on high for 4 minutes.
Set 2 frying pans over medium heat and add a splash of olive oil to both.
Divide the hot potato in two and add half to each pan.
Pack it into rough circles of even size in the pans.
Press the rosti down gently with a spatula and season with salt and pepper.
Cook the rosti slowly until the bottom is golden brown then carefully flip each of them over.
Continue cooking until both sides are golden brown.
Preheat the oven to 200 ºC.
Drizzle the tomatoes in olive oil and season with salt and pepper.
Roast the tomatoes for 15-20 minutes until softened.
Add a splash of oil to a large frying pan over medium-high heat.
Season the rashers with salt and pepper or your favourite braai spice.
Fry the rashers flipping ever so often for about 3-4 minutes aside.
Half fill a medium-size pot with water and the vinegar and set it over medium-high heat.
Bring to a boil then reduce the heat to a simmer.
Using a large spoon swirl the water and then crack the eggs one at a time into the swirling water.
Cook the eggs for 2 minutes for a soft yolk.
To assemble, use the rosti as a base then top with sliced avo, your selected greens and then top with a soft poached egg.
Serve with roast tomatoes and crispy rashers.