Ingredients (serves 1):
- 1 english muffin
- 3 large eggs
- 80g of butter
- Dash of salt
- Dash of paprika or cayenne pepper
- 2 tablespoons of hot water
- 4 thin rashers of bacon
- Juice of half a lemon
This is quite a tricky dish to do (and explain) as there are several things that need doing at roughly the same time but I’ll try my best to put it into words! 🙂
Bacon
Fry until crisp 🙂
Muffin
Toast 🙂
Poached Eggs
Line a glass or ramekin with cling film and rub a little vegetable oil on the cling film. Crack an egg into the film and bring up the sides around the egg to make a cling film parcel. Use a clip or bag tie wrap around the top and drop into boiling water for 4 minutes.
Hollandaise Sauce
Put the butter in a pan over a very low heat and allow to fully melt. Crack an egg and add only the yolk to a mixing bowl along with some salt, pepper and paprika/cayenne pepper. Also add in a squeeze of half a lemon. Whisk lightly for around one minute. Once the butter is melted add the hot water into the egg yolk and begin whisking. Slowly add the melted butter whilst whisking steadily. Continue to whisk until all the butter has been poured in and the sauce should thicken up.
Serve
You should plan all of the above steps so that they come together at the same time. Sit down and enjoy your creation! I used an extra muffin to mop up the sauce. 🙂
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