PREPARATION TIME 5 mins
COOKING TIME 10 mins
DIFFICULTY Easy
SERVES 1 person
INGREDIENTS
Eggs 2 medium
Cream Cheese – Full Fat 40 grams
Salt and Pepper 1 pinch
Cream of tartar 1 pinch
Bacon or Ham – No added nitrates 30 grams
Cream – Thickened 20 mls
Lemon juice 1 splash of
Mustard 1/7 tsp
Egg Yolk 1 med
1. In a hot pan lined with spray oil, add one 30g piece of bacon and cook until crispy. At the same time, pour in half the batter and cook a 10cm (4 inch) round. Flip once the batter has set then remove and plate
2. In another pan with one inch of hot water, poach one egg.
3. While the egg is poaching, in the pan you cooked the bacon in, add 20mls cream, one egg yolk, 1/8th teaspoon of mustard, a pinch of salt and pepper and a splash of lemon juice and on a low heat, keep stirring until the mixture starts to thicken but not set.
4. Place the bacon on the angel bread, the egg on the bacon and the Hollandaise on top of the egg. Top with herbs and serve