Eggs Benedict

With Culley's Hollandaise

Time: 10 minutes
Servings: 2

Ingredients:

4 rashers Streaky Bacon

4 Eggs 

2 tbsp white vinegar

2 English Muffin Splits

Culley's Hollandaise Sauce

Chives

Method:

In a large frying pan, cook the bacon rashers over medium high heat until crispy, then set aside.

Bring a deep non-stick frying pan of water to boil. Add the vinegar and a generous pinch of salt. Reduce the temperature so the water is simmering. Very gently break the eggs into the water, as close to the water as possible without burning yourself.

Cook for 3-4 minutes, until the whites are cooked. Remove the poached eggs with a slotted spoon, then drain on a paper towel and set aside.

While the eggs are poaching, split the English Muffins in half with a fork and toast them.

Top each toasted muffin with two of the half rashers of bacon and place a poached egg on top. Pour a generous spoonful of Hollandaise sauce over each egg and snip some fresh chives over the sauce to finish.