About this recipe:Hot buttered muffins, bacon and poached eggs drizzled with hollandaise sauce. This is the quintessential brunch recipe, wonderful for a special occasion like Mother's Day or Christmas morning.
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
225g butter, melted
1/4 teaspoon salt
1 teaspoon vinegar
8 rashers bacon
4 English muffins, split
2 tablespoons butter, softened
chopped fresh chives to garnish (optional)
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Method Prep:25min › Cook:15min › Ready in:40min
To make hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time whilst whisking the yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat the grill. To poach eggs: Fill a large saucepan with 7.5cm of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, cook the bacon in a medium frying pan over medium-high heat and toast the English muffins on a baking tray under the grill.
Spread toasted muffins with softened butter, and top each one with a piece of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.