It doesn't take as long as you may think so do give it a try, you'll be so happy you do. This recipe serves two.
- 2 Large farm eggs, free range if poss and from a real chicken farm if you can get them, they give a better yolk colour and quality.
- 4 rashers of streaky bacon, I just think they taste better.
- 2 English muffins ( I hadn't used these before, but loved them!)
- 2 Large egg yolks, beaten.
- 10ml lemon juice (2 tsp)
- 10ml white wine vinegar (2tsp)
- 115g butter (NEVER margaringe ok? It's just bad)
- 15ml chopped fresh tarragon (1 tbsp)
- salt and ground pepper
Toast the muffins, I find they toast easier than bread so keep an eye on them, no one likes a burnt muffin, luckily they usually come in packs of 4 so you have 2 extra just incase.
Now for the sauce, season the yolks, beat well in a medium bowl. You can do the next bit with a food processor, but I don't have one so I use a whisk (or a stick blender will do), put the lemon juice and white wine vinegar in a pan on a medium heat until it starts to boil. Starting whisking the eggs and immediately add the boiling liquid to the yolks. Met the butter until it starts to foam, again turn on the whisk and add the butter to the mix in an even stream. You can now add the tarragon, you may need to add some water to thin it out but I like it this thick.
Place eggs onto muffins, top with cripsy backon and add lashings of sauce. Feast, nom!! Pin It Now!