Preheat your sous vide to 75°C.

Gently lower the whole eggs (in shell) into the water bath using a slotted spoon. Cook for 13 minutes exactly.

Once done, transfer eggs to a bowl of cold water for 1 minute to stop the cooking. Set aside until ready to serve — they'll stay warm for up to 30 minutes in a warm spot.

Coarsely grate the potatoes and place into a clean tea towel. Squeeze out as much liquid as possible — this is the key to crispiness.

Transfer to a bowl, season with salt and pepper, add flour and toss to combine.

Heat olive oil in a non-stick frypan over medium-high heat. Divide the potato mixture into 4 small rounds (or 2 large) and press flat with a spatula.

Cook for 5–6 minutes per side until deep golden and crispy. Alternatively, brush with oil and air fry at 200°C for 18–20 minutes, flipping halfway.

Keep warm in a low oven (100°C) while you finish the hollandaise.

Melt the butter in a small saucepan until foaming and hot (around 90°C) — don't let it brown.

Add egg yolks, lemon juice, Dijon and cayenne to a tall blender cup or jug. Blitz with a stick blender for 10 seconds.

With the blender running, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will emulsify and thicken within 30 seconds.

Season with salt, taste for lemon. Keep warm by sitting the jug in a bowl of warm (not boiling) water.

Crack each sous vide egg by gently tapping around the middle and peeling — the white will be just set and the yolk gloriously runny. You can also snip the top off with scissors for a neat crack.

Place rosti on plates, top with the egg, spoon over hollandaise generously, and finish with chives, flaky salt and cracked pepper.

Add crispy bacon alongside if you're going all in.