Time and servings
Ingredients
6 total- 2 toasting muffins
- 4 free range eggs
- 4 rashers of back bacon
- 1 jar of hollandaise sauce
- 350 g of asparagus
- 3 tbsp of white wine vinegar
Method
9 stepsStep 1
Split the muffins, toast them and warm some plates.
Step 2
Trim the ends of the asparagus stalks.
Step 3
Pre heat your grill and cook the bacon, then keep warm.
Step 4
Bring 2 deep saucepans of water to the boil. Add the vinegar to one of the pans.
Step 5
Break the eggs into 4 separate coffee cups or ramekins.
Step 6
Add the eggs to the pan of boiling water with vinegar. The eggs will drop to the bottom and then slowly rise back up. Cook for 3-4 mins and then remove with a slotted spoon.
Step 7
Meanwhile drop the loose spears of asparagus into the second pan of boiling water and cook for 3-5 minutes until just tender. Drain and keep warm.
Step 8
Heat the hollandaise sauce gently in a pan.
Step 9
Spread a small amount of sauce on each muffin, divide the asparagus between the 4 muffins, then a rasher of bacon, then top with an egg. Spoon over the remaining hollandaise and finish with a twist of freshly ground black pepper.