Method:

Step One: Poach the Eggs
Poach your eggs - using egg poachers or simply by dropping a cracked egg into simmering water for 2-3 minutes, or until to your liking.

Step Two: Cook the Bacon
Open your pack of British Smoked Back Bacon and separate the rashers. Fry the back bacon rashers on a medium heat in a frying pan with a little oil. Remember, when back bacon is cooked thoroughly it will be lightly browned, not crispy!

Step Three: Prepare the Hollandaise Sauce
Start by melting the butter slowly over a lower heat in a small saucepan and set aside. In a separate mixing bowl, beat the egg yolks then steadily mix  in the lime juice, whipping cream, salt and pepper.
Gradually add a spoonful of melted butter to the egg mixture, stirring well. Add the butter slowly, a spoonful at a time to temper the eggs and make sure they don’t curdle.

Step Four: Finish the Sauce
Once you have incorporated all the butter, pour the hollandaise mixture back into the saucepan and cook on low heat, stirring continuously for about 30 seconds. Remove from heat and set aside.

Step Five: Assemble and Enjoy!
Butter your toasted muffins, top with a rasher or two of bacon followed by the poached eggs, then drizzle generously with the homemade hollandaise. Add chopped chives for garnish and enjoy!