Sunny-side egg in a crown of bacon and onion hash potatoes

Dice applewood smoked bacon into large chunks; heat a small saute pan on high.

Crisp the bacon five to seven minutes until dark and crispy.

Add thinly sliced white onion and caramelize with the bacon until very dark.

Add diced gold potatoes, boiled beforehand 2 to 3 minutes until slightly tender; cook 3 to 4 minutes and set aside.

Heat a little canola oil in a small non-stick pan on medium; crack one egg into the center, spreading a little of the white around the yolk.

Cook 2 to 3 more minutes until the yolk is almost custard-like.

Transfer the egg to a plate and trim the excess white into a neat circle.

Return the hash to high heat with torn parsley, a splash of sherry vinegar, salt, pepper and picked thyme; toss until hot.

Plate the hash in a ring around the egg yolk; finish with cracked black pepper, Maldon salt and fresh chives.