Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Cut the bread slices into circles using a pastry cutter and cover with clingfilm.
Preheat the grill. Cook the bacon until browned and crispy. Put the mushrooms on a baking sheet, drizzle with some olive oil and place under the grill until cooked through. Keep both covered with foil in a warm place.
Put around 5 to 6cm (2 to 21/2) of water into a large sauté pan. Bring to the boil, then turn it down to a simmer, just so you have the odd bubble breaking the surface. Break an egg into a cup, then gently pour it into the pan, then repeat with three more eggs. Cover with a lid and turn the heat off. Leave for 4 minutes for a cooked egg with a slightly runny yoke. Remove with a slotted spoon and place in a bowl of very cold water if not serving immediately and cook the other eggs. (To reheat the eggs to serve, just place one on a slotted spoon, dunk into a bowl of freshly boiled water for a few seconds and continue.)
Toast each side of the bread. Heat the hollandaise sauce and add the chopped chives and a squeeze of fresh lemon juice.
To serve, place a mushroom on top of a slice of toast, add a poached egg, pour over the hollandaise sauce and finally add the crispy bacon. Scatter on extra chives if you like. Serve immediately.
- 8 slices Granary bread
- 16 rashers smoked streaky bacon (or buy cooked crispy bacon)
- 8 large portabellini or medium field mushrooms
- olive oil, for drizzling
- 8 eggs
- 600g (1lb 5oz) fresh hollandaise sauce
- 2tbsp finely chopped chives
- squeeze fresh lemon juice
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
King Charles' stoic reaction to egg-throwing incident in York revealed by lipreader
A protestor was arrested after eggs were thrown at King Charles III and Camilla, the Queen Consort during their visit to York on Wednesday
By Emma Dooney • Published
January Jones froze her eggs after having her son for this very smart reason
After giving birth to her son Xander, who is now 11 years old, January Jones decided to freeze her eggs to 'alleviate any pressure on myself'
By Anna Rahmanan • Published
Pesto eggs, TikTok's new viral dish, will be your go-to brunch this summer
Pesto eggs? TikTok users really do think of everything!
By Danielle Valente • Last updated