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SERVES 2 1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm. 2. Poach the eggs for 2-3 minutes. Grill the bacon rashers and toast the muffin halves. 3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.