Finely chop the celery and red onion. In a bowl, mix together the chopped celery and red onion. Drizzle with olive oil, season with salt and pepper, and toss to combine. Set aside.

Cook the Prawns

In a skillet over medium heat, add olive oil. Add the prawns, season with salt and pepper, and sauté for about 3-4 minutes until they are cooked through and pink. Remove from heat and set aside.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack eggs into individual cups, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.

Toast the English Muffins

Split the English muffins and toast them until golden brown.

Assemble the Dish

On each toasted English muffin half, layer the prawns, followed by the slaw, and top with a poached egg. Drizzle with hollandaise sauce before serving.

Preparation of Breakfast Potatoes

Prepare the Potatoes

Wash and dice the potatoes into small cubes. In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.

Cook the Potatoes

Heat a skillet over medium-high heat. Add the seasoned potatoes and cook for about 15-20 minutes, stirring occasionally, until they are crispy and golden brown.