Directions

1. Preheat the oven to 400°F.
2. Place turkey bacon on to a baking tray lined with aluminum foil or parchment paper.
3. Bake for 25-30 minutes, flipping once halfway, until crispy.

1. To warm up the English muffin, place it onto a plate and microwave for 20-30 seconds, until just warm.
2. Use a fork to gently prod the English muffin in half.
3. Place the English muffin halves into a toaster to toast until light and crisp.

1. Whisk 2 egg yolks in a heat-safe glass bowl with lemon juice and mustard until pale in colour and increased a little in volume.
2. Place the bowl over a pot of barely simmering water (make sure the bowl isn't touching the water).
3. Continue to whisk until the egg yolks double in volume.
4. Drizzle in a little melted butter at a time, while whisking the egg yolks.
5. Wait until the egg yolks have absorbed the butter before adding more butter. [You may not need the entire amount of butter].
6. Once the sauce is thick, pale, and glossy, remove the bowl from heat. Season with salt.
7. Keep the hollandaise sauce covered and in a warm location until ready to use.

1. Crack a whole egg into a small bowl.
2. Bring water in a pot to a simmer and add 1 Tbsp of white vinegar to the water.
3. With a spoon, stir the water in a circle to create a vortex.
4. Gently pour in the egg and gently stir so the egg doesn't sink. Lower the heat to barely simmering and leave it to poach for 3 ½ minutes until the egg white has set.
5. Use a slotted spoon to remove the egg, and place onto a paper towel to drain.
6. Repeat with the remaining eggs.

1. Place 2 halves of an English muffin on a plate.
2. Add a slice of turkey bacon (cut in half) onto each muffin round.
3. Gently place a poached egg on each half.
4. Dollop a spoonful of hollandaise sauce.
5. Garnish with black pepper and parsley.
6. Serve immediately.