Bathrobes and brunch are two clear signals that the weekend has well and truly arrived. In our opinion, the best weekends are those spent languishing in our most stylish dressing gowns with our favourite people and with our favourite food. Quite frankly, clothes are overrated in our book!

Over the years we've perfected the art of kicking back and now it's our mission to share the inside track on lounging in style.

This week, we're sharing one of our favourite recipes for a heavenly brunch. All kudos goes to the guys at MyFoodbook. They have some awesome recipes so do give them a browse.

The only other ingredients you'll need are the weekend papers, a good cup of coffee and obviously a bathrobe for the occasion. If you're struggling with the latter, you know what to do!

INGREDIENTS

2 large potatoes, peeled and grated (600g)

1 small brown onion, grated

1 tbsp plain flour

1/2 cup light olive oil

4 eggs

1 large avocado, sliced

200g smoked salmon

Hollandaise sauce, store bought

Chervil sprigs or parsley leaves, to serve

METHOD

1. Preheat oven to 160°C. Place grated potato into a fine sieve and rinse under cold water until water runs clear. Using your hands squeeze as much liquid as possible from potatoes. Place into a clean tea towel and squeeze liquid from potatoes. (The drier the potatoes the crispier the hash browns). Combine potatoes, onion, flour, salt and pepper in a bowl
2. Heat extra oil in a frying pan over a medium heat. Form 1/4 cups of potato mixture into patties and cook in batches for 3 minutes each side or until golden and crisp. Transfer to a tray. Repeat with remaining potato mixture. Place tray in oven to keep hash browns warm
3. To poach eggs, fill a deep medium saucepan with 3/4 water and place over a high heat. Bring water to a rolling boil. Reduce heat and using a spoon, stir water until a whirlpool forms. Crack 2 eggs into water and cook for 3 minutes or until egg white is cooked through. Remove with a slotted spoon to a plate. Cook remaining eggs
4. Place 2 hash browns onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve

Bathrobes and brunch are two clear signals that the weekend has well and truly arrived. In our opinion, the best weekends are those spent languishing in our most stylish dressing gowns with our favourite people and with our favourite food. Quite frankly, clothes are overrated in our book!

Over the years we've perfected the art of kicking back and now it's our mission to share the inside track on lounging in style.

This week, we're sharing one of our favourite recipes for a heavenly brunch. All kudos goes to the guys at MyFoodbook. They have some awesome recipes so do give them a browse.

The only other ingredients you'll need are the weekend papers, a good cup of coffee and obviously a bathrobe for the occasion. If you're struggling with the latter, you know what to do!

INGREDIENTS

2 large potatoes, peeled and grated (600g)

1 small brown onion, grated

1 tbsp plain flour

1/2 cup light olive oil

4 eggs

1 large avocado, sliced

200g smoked salmon

Hollandaise sauce, store bought

Chervil sprigs or parsley leaves, to serve

METHOD

1. Preheat oven to 160°C. Place grated potato into a fine sieve and rinse under cold water until water runs clear. Using your hands squeeze as much liquid as possible from potatoes. Place into a clean tea towel and squeeze liquid from potatoes. (The drier the potatoes the crispier the hash browns). Combine potatoes, onion, flour, salt and pepper in a bowl
2. Heat extra oil in a frying pan over a medium heat. Form 1/4 cups of potato mixture into patties and cook in batches for 3 minutes each side or until golden and crisp. Transfer to a tray. Repeat with remaining potato mixture. Place tray in oven to keep hash browns warm
3. To poach eggs, fill a deep medium saucepan with 3/4 water and place over a high heat. Bring water to a rolling boil. Reduce heat and using a spoon, stir water until a whirlpool forms. Crack 2 eggs into water and cook for 3 minutes or until egg white is cooked through. Remove with a slotted spoon to a plate. Cook remaining eggs
4. Place 2 hash browns onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve