Eggs Benedict with bacon

1. Pre-heat oven to gas mark 4 or 180 °C.
2. Place bacon on an oven proof tray and cook until golden brown and temperature is reaching 75°C.
3. Split and toast the English muffins.
4. Add the malt vinegar to a saucepan of simmering water, stir to create a vortex.
5. Crack the egg into the vortex and allow to simmer for 4 minutes until firm. Carefully remove from the water with a slotted spoon and place onto a toasted muffin half.
6. Warm the hollandaise sauce and pour on top of the egg once the bacon is cooked place alongside the muffin.

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