Serves 2 | 20 minutes
Ingredients
- 2 English muffins, split
- 4 slices ham or bacon
- 4 Olliff Farm eggs
- 1 tbsp white vinegar
- Chives, to serve
For the blender hollandaise:
- 3 egg yolks
- 1 tbsp lemon juice
- 125g butter, melted and hot
- Pinch of salt
- Pinch of cayenne pepper (optional)
Method
- To make the hollandaise, add the egg yolks, lemon juice and salt to a blender and blitz for 10 seconds.
- With the blender running, slowly pour in the hot melted butter in a thin stream until the sauce thickens. Set aside somewhere warm.
- Toast the muffins and fry or grill the ham or bacon.
- Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a cup, then slide it into the water and poach for 3 minutes.
- Stack each muffin half with ham and a poached egg.
- Spoon over the hollandaise, scatter with chives and a pinch of cayenne, and serve immediately.