EGGS BENEDICT

Serves: 4 Prep: 10 mins Cook: 10 mins

8 lean back bacon rashers, rinds removed 2 muffins, halved 4 eggs Butter, for spreading Fresh flat-leaf parsley, to garnish

For the hollandaise sauce:

2 tsp lemon juice 2 tsp white wine vinegar 3 egg yolks, at room temperature 125g (4oz) unsalted butter, melted Salt and black pepper 1. Cook the bacon under a hot grill for 5-7 mins until crisp. Keep the bacon warm. 2. Toast the cut sides of the muffin halves under the grill. 3. To make the hollandaise sauce, whisk together the lemon juice, wine vinegar and egg yolks in a heat-proof bowl until light and frothy. 4. Place the bowl over a pan of simmering water and whisk until the mixture thickens. Gradually add the melted butter, whisking constantly until thick. season to taste. 5. Poach the eggs in boiling water for 4 mins, or until cooked to your liking. Drain. 6. Butter the muffin. Put two bacon rashers and an egg on each one, and top with the sauce. serve at once, garnished with parsley. Per serving: 602 cals, 1g sugar, 46g fat (23g sat fat)