Ingredients

For the sauce:
1 ½ tbsp white wine vinegar
1 ½ oz butter, melted
1 large Lion Quality egg yolk
salt and freshly ground black pepper

For the rest:
2 large eggs
2 rashers of bacon
1 tbsp vinegar
Toasted and buttered english muffin to serve

Method

For the sauce:
Place the vinegar in a small pan and simmer until reduced by half.
Place the egg yolk and vinegar in a small heatproof bowl and set it over a pan of gently simmering water.
Whisk the egg yolk until the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
Gradually whisk in the butter until the mixture has thickened. Season to taste.
Remove the bowl from the heat and set aside.

For the rest:
Using the water from the sauce add a tablespoon of vinegar and bring to the boil. Carefully crack in the two eggs making sure you don't burst the yolk.
Allow them to simmer for 2 - 3 minutes or until poached the way you like it.
Whilst the eggs are simmering pop the bacon under the grill and cook.
Slice the muffin in half and toast. Smother with butter.
Put the poached eggs on the top, add the bacon on top of each egg and cover with the sauce to serve.