BREAKFAST BURGERS WITH TRUFFLE HOLLANDAISE

Serves 4 • Preparation: 25 minutes Cooking time: 15 minutes

• 500g fresh pork bangers

• 8 rashers bacon • oil

• 200g mushrooms, sliced

• 80g baby spinach, watercress and rocket mix

• 4 eggs • 4 English muffins, halved and toasted

TRUFFLE HOLLANDAISE

• 125ml butter

• 3 egg yolks

• 15ml vinegar

• 15ml cream cheese

• 3ml truffle-flavoured olive oil

1 Make the hollandaise Melt the butter in a small pot on the stove until very hot. Place the rest of the ingredients in your blender and process together. Gradually add the hot butter to the egg mixture while the blender is running, and process until thick and smooth. Season to taste with salt and pepper.

2 Remove the meat from the sausage casings and shape into four patties; wrap two bacon strips criss-cross around each one. 3 Heat a pan and fry the patties in a little olive oil over moderate heat until golden-brown and cooked through. Lift out and leave to rest. Fry the mushrooms in the same pan. Stir in the spinach, watercress and rocket for the last minute; stir-fry until wilted. Scoop out and fry the eggs in another splash of oil.

4 Build the burgers Divide the mushroom mixture between the bottom halves of the muffins. Put a hot patty on each, followed by a fried egg and a drizzle of hollandaise sauce.