Bacon and Egg Muffins with ‘Cheats Hollandaise’
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- YieldServes 2
Ingredients
- 250g Tatua Crème Fraiche
- 1 lemon, zest, and juice
- Sea salt
- 1 teaspoon whole grain mustard
- Pinch turmeric dissolved in 1 teaspoon hot water
- 1 teaspoon olive oil
- 4 rashers streaky bacon
- 4 eggs
- 2 English muffin splits
- Baby spinach leaves
- Fresh chopped parsley and cracked pepper to serve
Method
1
In a glass bowl whisk together the Crème Fraiche and lemon juice. Add the salt and mustard.
2
In a small glass combine the turmeric and hot water and stir until dissolved.
3
Whisk the turmeric juice into the Crème Fraiche and stir in the lemon zest.
4
Heat the oil in a non-stick pan and sear the bacon until crispy, set aside.
5
Wipe out pan and add water then poach eggs for 2-3 minutes until just set.
6
Top toasted muffins with baby spinach leaves, crispy bacon and eggs.
7
Drizzle over Crème Fraiche hollandaise and sprinkle with parsley & cracked pepper.
