Soft, squidgy, lightly toasted bread, crispy bacon and one perfectly poached egg, what's not to like?
4 large fresh and organic eggs
8 slices of pancetta (bacon will do), grilled until crisp
2 English muffins split in half horizontally
a little butter
Poach the eggs:
Bring a sauce pan of water to boil and then turn down to a gentle heat so the water is just simmering. Swirl the water around the pan with the end of a wooden spoon, carefully break the eggs, one at a time, into the water and let the swirling water wrap the white around the yolk, let the eggs barely simmer, without covering, for about 7 minutes. Remove each egg by lifting it out of the water with a draining spoon.
Cook the pancetta and lightly toast the split muffins. Butter the muffins, and place two slices of pancetta on each half. Put a poached egg on top of each muffin half and then spoon a little over one tablespoon of hollandaise sauce.
Serve straight away on hot plates.