What you'll need

Serves 2

• 4 rashers of lean middle bacon, all visible fat removed
• 2 large field mushrooms
• 2 medium eggs

For the hollandaise sauce:

• 1 egg yolk
• 1 tablespoon water
• 100g light butter
• juice of 1/2 lemon
• pinch of cayenne pepper
• pinch of salt

The easy bit

1. Remove all visible fat from the bacon. Place bacon and mushrooms under a medium grill until crispy, turning when required.
2. To make the hollandaise sauce, place the water and egg yolk into a stainless steel or glass bowl and place over a saucepan of simmering water, ensuring the base of the bowl doesn not touch the water. Whisk the ingredients until creamy.
3. Remove bowl from the pan and add the butter and whisk until thick.
4. Add lemon juice, cayenne pepper and salt and place the bowl back over the pan of hot water to keep warm.
5. Bring another saucepan of water to simmering, add a splash of vinegar and create a whirlpool by whisking or stirring in one direction. Crack one egg into the centre of the whirlpool and cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk.
6. Remove the bacon and mushrooms from the grill and position in middle of plate. Using a draining spoon remove from boiling water and place a poached egg on top of the bacon.
7. Drizzle 2-3 tablespoons of hollandaise sauce over the egg and serve immediately.

342 Calories per serving.