INGREDIENTS
- 4 English muffins
- 4 rashers of bacon
- 4 eggs
For the Blender Hollandaise Sauce
- 3 egg yolks
- 2 Tbsp lemon juice
- 150g butter – melted
- 1 salt and pepper
DIRECTIONS
For the Hollandaise sauce: This is really simple and can be made the night before. Place egg yolks, lemon juice, salt and pepper in a blender or processor and process until pale and smooth.
Tilt the processor to increase the depth of the liquid, allowing the blades to really beat or whisk the mixture so it coagulates. Propping a book or chopping board under one edge works well.
Very slowly pour in the melted butter while blender motor is running. The mixture should remain thick and pale.
Gently reheat in a bowl set over simmering water.
To assemble: Simply grill, fry or microwave the bacon rashers, toast the muffins and poach the eggs.
Place the bacon onto a toasted muffin half, top with a poached egg, add a spoonful of hollandaise sauce and a grind of black
pepper.
Serves 4
