Ingredients

¼ cup/60 g butter
4 slices bacon
2 teaspoons vinegar
4 croissants
Butter, for spreading
8 slices Brie cheese
A dash of Tabasco sauce (optional)
Freshly ground black pepper
A couple of sprigs flat-leaf parsley, chopped, to garnish
23 cup/140 g unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
2 teaspoon salt
Delicious bacon, gooey cheese, perfectly oozing poached eggs.. This twist on a traditional French breakfast already sounds like the Holy Trinity of morning-after munch. Throw in a buttery croissant and drizzle with homemade Hollandaise sauce and you’ve basically died and gone to hangover food heaven. Eating this dish is an almost religious experience, just perfect...

Instructions

1.To make the Hollandaise sauce, melf the butter in a small saucepan. Put the egg yolks, lemon juice, and salt in o blender and blend on medium to medium-high speed for 25 seconds or until the eggs lighten in color.
2. Change the blender speed to the lowest setting and, very slowly, pour in the hot butter and continue to blend. Add more salt and lemon juice to taste. Transfer to a small pitcher/jug.
3.Melt some butter in a large skillet/frying pan over a low to medium heat, and, when the pan is hot, add the bacon, turning it occasionally until warm.
4.While the bacon is cooking, fill a large saucepan with water and bring to a boil. Add the vinegar and let the water come to a boil again. After the water boils, reduce to a simmer.
5.Next, poach the eggs. The easiest way is to do one egg at a time. Crack the egg into a small bowl and slip it into the barely simmering water. Once the egg begins to solidify, slip in the next egg and so on until you have all 4 cooking.
6.Turn the heat off, cover the pan with a lid, and let the eggs sit for 3-4 minutes, depending on how runny you like them.
7.Starting with the first egg you cracked, gently lift them out with a slotted spoon and set them down in a bowl or on a plate.
8.Toast and butter the croissants. Top each with the bacon, 2 slices of Brie, and a poached egg.
9.Sprinkle on Tabasco sauce if desired. Pour the Hollandaise sauce over the top, garnish with parsley, and season with ground black pepper to taste.

Delicious bacon, gooey cheese, perfectly oozing poached eggs.. This twist on a traditional French breakfast already sounds like the Holy Trinity of morning-after munch. Throw in a buttery croissant and drizzle with homemade Hollandaise sauce and you’ve basically died and gone to hangover food heaven. Eating this dish is an almost religious experience, just perfect for a Sunday serving.

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