A brunch favourite and an absolute classic. Toasted English muffins with back bacon and hollandaise sauce. Just what you need to get the day started the right way.
- 2 English Muffins
- 4 large eggs
- 8 Back Bacon Rashers
For the Hollandaise:
- 1/4 cup, Unsalted Butter
- 4 Egg Yolks
- 2oz, Heavy Whipping Cream
- 1oz, Lime Juice
- Salt & Pepper to taste
Poach your eggs using egg poachers or simply by dropping a cracked egg into simmering water for 2-3 minutes, until to your liking.
Separately, fry the back bacon rashers on a medium heat in a frying pan with a little oil, until the bacon is cooked thoroughly and lightly browned.
To make the hollandaise sauce, start by melting the butter over a lower heat in a small saucepan. Using a separate bowl, beat the egg yolks, and mix in the lime juice, whipping cream, salt and pepper.
Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Add the butter slowly to temper the eggs and make sure they don't curdle.
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