Maple-glazed bacon & poached eggs on brioche
Prep time
15 minutes
Cook time
10 minutes
Serves 4 people
Ingredients
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•4 eggs, at room temperature
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•2 tablespoons maple syrup
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•1 teaspoon Dijon mustard
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•6 rindless Australian bacon rashers, halved
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•1/3 cup store-bought hollandaise sauce
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•4 thick slices brioche bread, toasted
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•50g baby spinach leaves
Method
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1.To poach eggs, bring a large deep frying pan of water to the boil over high heat. Break eggs into individual cups or small bowls.
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2.When water comes to a rolling boil, turn the heat off and gently pour eggs into water.
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3.Cover pan and stand for 8 minutes or until whites are set and yolks still soft.
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4.Meanwhile, combine maple syrup and mustard in a small bowl. Heat a large frying pan over medium-high heat.
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5.Brush bacon with maple mixture and cook for 3-4 minutes on each side, brushing with remaining maple mixture when turning, until golden and crisp at the edges.
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6.Place hollandaise sauce into a small heatproof bowl and microwave on high for 30 seconds or until warmed.
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7.Place toasted brioche onto serving plates. Spread each slice with hollandaise sauce, top with spinach leaves, bacon and a poached egg.
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8.Season with pepper and salt and serve.