1. Crack the eggs into a medium bowl. Whisk together with ½ tsp fine salt, until beaten. Season with freshly cracked pepper. Set aside.

2. Heat a drizzle of oil in a large, non-stick frying pan on medium-high heat. Cook the chicken rashers, in batches, for 2 minutes each side until golden. Remove rashers from the pan and set aside to serve. Keep the pan on heat.

3. Add a knob of butter to the pan. Pour in the eggs and cook for 2-3 minutes, stirring gently with a spatula every now and then, until the eggs are cooked to your liking.

4. Meanwhile, cook the hash browns in a toaster or air-fryer until golden and cooked through. Cut the hash browns in half.

5. Prep the avocado and tomatoes. Season both with salt and pepper.

6. Serve everything in bowls topped with the hollandaise, chilli and parsley, if desired.

Tip* This recipe works really well with a spicy tomato salsa, if you prefer that over hollandaise.