Egg and bacon sauce on toast
Serves 2 2 eggs and 4 yolks 4 rashers smoked streaky bacon 2 slices of bread 100g butter, plus extra to spread zest and juice of 1 lemon black pepper
In a small saucepan, melt 1 tbsp of the butter until a liquid. When sizzling, add the bacon and fry for 6 mins, turning over once, halfway through, until cooked and browned. Remove 2 rashers of bacon and chop finely, then set aside. Add the remaining butter to the pan and melt until a liquid. Allow to cool, then blend until smooth (depending on the type of blender being used, it may be necessary to cut the bacon into smaller pieces for blending). Place the egg yolks into a jug and whisk with an electric hand whisk for 3 mins until thick and creamy. Slowly whisk the butter and bacon mixture into the yolks, then whisk for 1 min until thick. Add the lemon juice to the mix and whisk again. Preheat the grill, then toast the slices of bread on each side. Butter and halve each, then divide between two plates. Bring a pan of water to the boil, then crack in two eggs. Cover with a lid and turn the heat down until the water is simmering. Simmer for 3 mins, then remove each egg with a slotted spoon and place one on each slice of toast. Pour the sauce over the poached eggs and sprinkle with the reserved bacon, lemon zest and black pepper.