4 large rashers back bacon
½ tbsp. white wine vinegar
4 Fairburn’s Eggs
2 muffins halved and toasted
Sea salt and black pepper
For the Hollandaise
2 egg yolks
½ tablespoon lemon juice
1tbsp of cold water
150g unsalted butter cut into cubes
Dash of white wine vinegar
Rocket leaves to decorate
1. Firstly, grill the bacon until golden and crispy and set aside whilst keeping it warm.
2. Meanwhile, bring a pan of water to the boil; add a good pinch of salt and a good dash of white wine vinegar. Swirl the water around, crack the egg into the boiling water one at a time for just a few minutes till just set and then gently remove the egg with a large slotted stainless-steel spoon and set aside on a plate.
3. Next make the hollandaise sauce. Place the egg yolks, lemon juice and water in a medium sized heatproof bowl and season. Whisk all the ingredients until they have blended together. Place over a pan of just simmering water, making sure that the bowl is not in contact with the water. Whisk in the butter, a few cubes at a time, until the sauce begins to thicken. Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks like it is becoming too thick. If the sauce begins to separate, remove from the heat immediately and add a teaspoon of cold water to the mixture. Once all the butter has been incorporated, season to taste with sea salt and a dash of white wine vinegar. Remove from the heat and keep the hollandaise warm whisking occasionally.
4. Lay 2 plates out and put 2 halves of toasted muffin on each plate followed by a rasher of crispy bacon. Carefully scoop up an egg and gently place on top of the bacon and repeat. Now generously spoon over your warm hollandaise onto each muffin, and then sprinkle over a pinch of smoked paprika, followed by sea salt and black pepper and scatter with a few rocket leaves.
Recipe courtesy of Rachel Green for Fairburn’s Eggs