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Muffins With Bacon, Eggs And Quick Hollandaise Sauce

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350g/12oz rindless back (lean) bacon rashers (strips)
Dash of white wine vinegar
4 eggs
4 English muffins
Butter, for spreading
Salt and ground black pepper

For the hollandaise sauce

2 egg yolks
5ml/1 tsp white wine vinegar
75g/3oz/6 tbsp butter


Serves: 4


1. Preheat the grill (broiler) and cook the bacon for 5-8 minutes, turning once, or until crisp on both sides.

2. Fill a large frying pan with water and bring to the boil. Add the vinegar and regulate the heat so that the water simmers. Crack the eggs into the water and poach them for 3-4 minutes, or slightly longer for firm eggs.

3. Split and toast the muffins while the eggs are cooking. Spread with butter and place on warmed plates.

4. To make the hollandaise sauce, process the egg yolks and white wine vinegar in a blender or food processor. Melt the butter. With the motor still running, very gradually add the hot melted butter through the feeder tube. The hot butter will cook the yolks to make a thick, glossy sauce. Switch off the machine as soon as all the butter has been added and the sauce has thickened. Season to taste.

5. Arrange the bacon on the muffins and add a poached egg to each. Top with a spoonful of sauce and grind over some black pepper. Serve immediately.

COOK'S TIPS:- Eggs that are a week or more old will not keep their shape when poached so, for the best results, use very fresh free-range organic eggs.

To make sure that you don't break the yolk, crack the eggs into a cup before carefully adding them to the gently simmering water.

Energy 612Kcal/2549kj; Protein 32.6g; Carbohydrate 30.2g, of which sugars 2.4g; Fat 41.1g, of which saturates 18.3g; Cholesterol 429mg; Calcium 143mg; Fibre 1.3g; Sodium 1880mg

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