The origins of this dish is shrouded in mystery, a number of people suggesting they ‘invented’ it in the 1800’s. It is basically eggs and bacon on a muffin with Hollandaise sauce poured over it.
Melt 140 g butter on a very low heat.
In a mixer add 3 egg yolks, 1 tablespoon of lemon juice and the salt and blend.
Turn the mixer to it’s lowest speed and slowly dribble the melted butter into the egg mixture until it is all incorporated.
Transfer to a hot pan and keep warm on the cooker, but not heated.
Cook the bacon until crispy, and toast the muffin halves. These should be buttered when toasted. Poach your eggs – see below for details.
Simply place the bacon on the muffin, followed by the egg and then a few spoonfuls of the Hollandaise Sauce.
Poaching an egg is easy the old fashioned way! It is one of the simplest functions in the kitchen, but is often approached with fear.
1. Spin the water in the saucepan.
2. Add the egg to the centre of the spin, from a small dish, don’t crack it directly in, you could get shell in, and you have less control how it falls into the water.
3. Leave for 4 minutes
The fresher the egg the better the poached egg!