- 4 free range eggs
- 2 ml white wine vinegar
- 8 bacon rashers
- 2 English muffins
- parsley, to garnish
- sea salt and freshly ground black pepper to taste
- rocket, to garnish
- For the Hollandaise sauce:
- 3 free range egg yolks
- 30 ml water or white wine vinegar
- peppercorns, to taste
- 1 shallot, minced
- 200 g butter, melted
- water or lemon juice, just a drop
To make the poached eggs, bring a saucepan of water to the boil. Add the vinegar and, using a whisk, create a whirlpool in the water. Gently crack 1 egg into the centre of the whirlpool. Cook for 3 to 4 minutes, then remove using a slotted spoon. Repeat with the remaining eggs and set aside.
(Do you have a better method for poaching eggs? Join the discussion here.)
In a separate saucepan fry the bacon rashers on a medium heat until crispy.
To make the Hollandaise sauce, place the egg yolks in a glass bowl over a saucepan of simmering water. Add the water or white wine vinegar that has been reduced with a few peppercorns and the minced shallot for extra body and flavour.
Whisk until the eggs have tripled in volume. If the eggs begin to set, place the bowl on a cold surface and whisk until the mixture has cooled slightly, then return to the heat and continue cooking. As soon as the yolks have tripled in volume, remove the bowl from the water and slowly add the melted butter in a thin stream, whisking continually until thick, about 10 to 15 minutes. If it’s too thick, add a drop of water or lemon juice.
Halve and toast the English muffins, then top with the crispy bacon rashers and the poached eggs, spoon over the warm Hollandaise sauce, sprinkle with parsley and season to taste. Garnish with fresh rocket.