Turkey Bacon Eggs Benedict

Preheat the oven to 400°F.

Place turkey bacon on to a baking tray lined with aluminum foil or parchment paper.

Bake for 25-30 minutes, flipping once halfway, until crispy.

To warm up the English muffin, place it onto a plate and microwave for 20-30 seconds, until just warm.

Use a fork to gently prod the English muffin in half.

Place the English muffin halves into a toaster to toast until light and crisp.

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.

Place the bowl over a pot of barely simmering water (make sure the bowl isn’t touching the water).

Continue to whisk until the egg yolks double in volume.

Drizzle in a little melted butter at a time, while whisking the egg yolks.

Wait until the egg yolks have absorbed the butter before adding more butter. [You may not need the entire amount of butter].

Once the sauce is thick, pale, and glossy, remove the bowl from heat. Season with salt.

Keep the hollandaise sauce covered and in a warm location until ready to use.

Crack a whole egg into a small bowl.

Bring water in a pot to a simmer and add 1 Tbsp of white vinegar to the water.

With a spoon, stir the water in a circle to create a vortex.

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.

Use a slotted spoon to remove the egg, and place onto a paper towel to drain.

Repeat with the remaining eggs.

Place 2 halves of an English muffin on a plate.

Add a slice of turkey bacon (cut in half) onto each muffin round.

Gently place a poached egg on each half.

Dollop a spoonful of hollandaise sauce.

Garnish with black pepper and parsley.

Serve immediately.