• Slice your muffins in half and lay them on the serving plates, if you are toasting them, now is the time.

To make the bacon:

• Place the rashers/slices in a large sauté pan.
• Switch on the gas and leave to cook on low heat, flipping each slice every now and then for even cooking.
• Once cooked to your liking, remove from the pan and transfer to a wire rack so the excess fat can drain out.

To poach the eggs:

• In a large stock pot, fill water 3/4 of the way, place on high heat and bring to a boil.
• Once bubbling, reduce heat to low and let it gently simmer. Add a drop of white vinegar and stir the water around.
• Crack your egg in a small bowl and drop it gently into the simmering water.
• You can poach up to 4 eggs at once - depending on the size of your sauté pan.
• Cover and let it cook for 3-4 mins, using a slotted spatula remove the eggs one at a time from the pot and transfer to an ice bath (bowl with ice water) for a min or two.

To make the Hollandaise -

• In a blender add the egg yolks and white vinegar, let them blend for al teast 2 mins.
• While that is happening heat the butter until bubbling and frothy, spoon out the white foam that float to the top, and let it get a little brown. 
• Remove from the heat and add spoonfuls of the butter into the egg mixture, blending between each addition. 
• Be patient and the butter gradually or else it will split.
• Once all the butter has been added, season with salt, white pepper and lemon juice. Blend again.

Assemble:

• Place 2 slices on bacon on a muffin, add the poached on top, season with salt and pepper.
• Spoon over the hollandaise sauce and continue until done.
• Serve hot and with lettuce or a green leaf salad on the side