Poached eggs with potato rosti

Preheat oven to 180°C or 160°C fan-forced. Squeeze excess moisture from 125g potato (grated) and season with salt. Form potato into a circle shape on a baking tray lined with baking paper. Lightly spray with oil and bake for 25 minutes or until golden and crisp. Meanwhile, poach 1 egg to your liking. Pan-fry 4 asparagus spears and 1 slice bacon in a pan lightly sprayed with oil until asparagus is tender and bacon is crisp. Serve rosti with asparagus, bacon, egg and mixed salad leaves.