Light Bites
International
InternationalBacon and Egg Muffin
The ultimate handheld breakfast: bacon and egg in a soft muffin. Basic is a quick fried-egg-and-bacon bap; Better adds a toasted English muffin, melted cheese and brown sauce; Ultimate brings dry-cure bacon, a soft poached egg and homemade hollandaise.
Nut-free
Ultimate version
Dry-cure bacon and a soft poached egg under homemade hollandaise on a brioche muffin.
Per serving£4.10
Total cost£8.20
Time27 min
Ingredients for 2
- 2 brioche muffins , split
- 4 slices dry-cure smoked bacon
- 2 very fresh free-range eggs , for poaching
- 1 tbsp white wine vinegar , for the poaching water
- 1 pinch cayenne pepper , to finish
- 1 tbsp chives , snipped, to serve
- Hollandaise
- 2 egg yolks
- 100 g butter , melted
- 1 tsp lemon juice
Method
- Make the hollandaise by whisking the egg yolks with the lemon juice over a pan of barely simmering water, then slowly drizzle in the melted butter until thick and glossy. Season and keep warm.
- Fry or grill the dry-cure bacon until crisp.
- Bring a pan of water to a gentle simmer, add the vinegar, swirl and poach the eggs for 3 minutes until the whites are set but yolks soft.
- Toast the split brioche muffins until lightly golden.
- Layer the bacon onto the muffin bases, top each with a drained poached egg and spoon over the hollandaise.
- Finish with a pinch of cayenne and the chives, balance the muffin tops alongside and serve immediately.
Equipment
- saucepan
- heatproof bowl
- slotted spoon
The three ways, side by side
Budget
Fried egg and value bacon in a soft white muffin with ketchup.
Better
Toasted English muffin with smoked back bacon, melted cheddar and brown sauce.
Ultimate
Dry-cure bacon and a soft poached egg under homemade hollandaise on a brioche muffin.
