Serves 2
Ingredients:
- 1 pack HECK Smoky Pork Rashers
- 2 English muffins (split in half)
- 2 large eggs
- 1 pack ready-made hollandaise sauce
- Smoked paprika (for seasoning)
- 1 tbsp crispy bacon crumb (or use crushed cooked bacon)
- 1 small bunch fresh chives, finely chopped
Method:
1) Crisp up the pork rashers: Fry the HECK! Pork Rashers in a pan over medium heat until golden and crispy. Set them aside on kitchen paper and slice or tear to fit the muffins.
2) Toast the muffins until golden and crunchy. Keep warm while you prep the rest.
3) Poach the eggs: Bring a shallow pan of water to a gentle simmer. Crack each egg into a cup, then slide them into the water. Poach for 3-4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain.
4) Warm the hollandaise: Heat the sauce gently according to the packet instructions, then stir in a pinch of smoked paprika for a little extra flair.
5) Now to assemble:
Place two toasted muffin halves on each plate. Top each one with a piece of smoky pork rasher, then gently place a poached egg on top. Spoon over the warm hollandaise, sprinkle with crispy bacon crumb and chopped chives, and finish with a final pinch of smoked paprika.
Optional extras:
Serve with a rocket salad or roasted cherry tomatoes, and add a few avocado slices for a creamy twist.