- 1 tsp vinegar
- 1 large egg
- 2 rashers smoked bacon
- 1 cheese and black pepper muffin
- 1 tbsp fresh hollandaise sauce
- Snipped chives, to serve
Bring a pan of water to simmering point and add the vinegar. Swirl the water with a spoon and drop in the egg and poach for 3 minutes.
Meanwhile, grill the rashers of bacon and toast the muffin. Place the muffin on a warmed plate and top with the bacon and poached egg.
Spoon over the hollandaise sauce and snipped chives.
Please note: public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant women, babies and the elderly.