Ingredient:
8 lean back bacon rashers, rinds removed
2 muffins, halved
4 eggs
Butter, for spreading
Fresh flat-leaf parsley, to garnish

Hollandaise sauce:
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks, at room temperature
125 g (4 oz) unsalted butter, melted
Salt and black pepper

Method:
Cook the bacon under a hot grill, 1 cm (3 in) from the heat, for 5-7 minutes until crisp. Keep the bacon warm.

Toast the cut sides of the muffin halves under the grill. Keep warm.
Make the hollandaise sauce: put the lemon juice and wine vinegar into a small bowl, add the egg yolks, and whisk with a balloon whisk until light and frothy.

Place the bowl over a pan of simmering water and whisk until the mixture thickens. Gradually add the melted butter, whisking constantly until thick. Season. Keep warm.

Poach the eggs: bring a large pan of water to the boil. Lower the heat so that the water is simmering, and slide in the eggs. Swirl the water round the eggs to make neat shapes. Simmer for about 4 minutes. Lift out with a slotted spoon.

Butter the muffin halves and put to warmed plates. put two bacon rashers and an egg on each one, and top with the sauce. Serve at once, garnished with parsley.

Spicy Lime Hollandaise
Substitute 2 tsp lime juice for the lemon juice in the hollandaise sauce, and add ½ tsp each of paprika and mild chilli powder.