It didn't quite measure up to The Wolseley's standards, but I don't think I did too shoddy a job. It's pretty easy really, it's just about timing and being able to do a good poached egg. I made the hollandaise sauce first, using Rachel Allen's recipe. Her books are beautiful and I've used a couple of her recipes before, including butternut squash gratin, which is included here. First place a bowl over a pan of simmering water and put two egg yolks and a tablespoon of water into the bowl. whisk for a few minutes, then gradually add cold diced butter (110g), one cube at a time, whisking until it has all melted and emulsified. Then add seasoning and a little lemon juice. I found it a little thick, so loosened it up with a little more water. Leave to one side, covered with cling film, over the pan of water (no longer over heat) to keep warm until you need it. Then toast the muffin, grill the bacon and poach the egg. Try to get the freshest eggs you can, as the whites will hold together better the fresher they are. A tip I have found really helpful when poaching eggs is to crack the egg into a mug or shallow tumbler first, then when your water is nearly simmering, swirl it a little so that it creates a whirlpool, and drop the egg in, pouring it out of the tumbler as low and close to the water as you can without burning your fingers! Poach for about 3 minutes, and remove with a slotted spoon. I poached my eggs a little to early, so took them out about 30 seconds before they were done, then replaced them into the simmering water just before I was ready to serve so that they were warm and right on time! Build your tower of deliciousness - muffin first, then bacon, then egg, and pour over lashings of your creamy hollandaise sauce and dig in!
Not a breakfast for everyday obviously, or I'd end up rolling out of the house rather than rushing! But it is worth taking the time once in a while and indulging...what are weekends for after all?!