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.
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
If you don’t have a large sauté pan to make the bacon, make it in batches.
If the hollandaise splits, try added 2 teaspoons of cold water into the mixture and blending until smooth. If it still doesn't come together, it is botched and you need to start again hence be patient in the beginning while making it.
If your eggs have gone too cold they can be reheated in warm water.