- 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
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.