5 - 10 mins
15 mins
2
Ingredients
2 English muffins, cut in half
4 slices of Specially Selected Pork smoked back bacon
4 large free range eggs
1/2 tablespoon malt / spirit vinegar
1/2 teaspoon table salt/fine sea salt
For the Hollandaise sauce:
3 large free range egg yolks
150g unsalted butter, cut into small cubes and allowed to come to room temperature
1/2 tablespoon lemon juice
1/2 tablespoon white wine vinegar
Salt & pepper to taste
Cooking Method