Smoked streaky bacon, poached eggs & hollandaise

BreakfastServes 3

Cook up a storm this Father’s Day with this delicious smoked streaky bacon, poached eggs & hollandaise recipe from the team at Swaledale Butchers and chef George Ryle. Not quite an eggs benedict, this version uses the award-winning online butchers crisp, streaky bacon to create the perfect dish for a lazy weekend brunch. For more recipe inspiration and to buy their range online visit


250g Dry-cured Smoked Streaky Bacon

3 English muffins

6 organic eggs

75ml white wine vinegar

finely chopped fresh chives, to garnish

salted butter

For the hollandaise

3 organic egg yolks

200g melted, salted butter

250ml white wine vinegar

3 sprigs of fresh thyme

1 tsp white peppercorns

1 mace

1 shallot, peeled and thinly sliced


  1. A vinegar reduction is required, so pour the vinegar, along with the thyme, mace, white peppercorns, and shallots into a small pan. Set over a high heat and bring to a boil and then reduce to a simmer. Reduce by half and then remove from the heat and allow to cool.
  2. Fill a tall pan with water and set over a high heat and bring to a boil, then reduce the heat to maintain a gentle simmer.
  3. Tip the egg yolks into a heat-proof bowl, along with a pinch of salt, 2 tablespoons of the vinegar reduction, and 1 tablespoon of water. Whisk everything together and then set the bowl over the simmering water and whisk continuously. The aim is to aerate the yolks as much as possible, while they slowly cook. Do not be tempted to stop whisking!
  4. Once the yolks are very pale, with a fine bubble and holding themselves when whisked, then remove the bowl from the heat, being very careful of the steam escaping from the pan. Keep whisking, energetically, while introducing a steady but slow stream of the melted butter.
  5. Once all the melted butter is emulsified into the yolks, squeeze in the juice of half a lemon, whisk again, and then taste. Adjusting the seasoning as necessary. Cover the surface with cling film and leave somewhere warm while you prepare the rest of the dish.
  6. To assemble: Lay the bacon on an oven-proof tray and bake in the oven at 160°C for about 8 minutes, until crisp.
  7. Cut the muffins in half and toast, then butter while still hot.
  8. Add the vinegar to the tall pot of simmering water that you used to cook the hollandaise. Then crack the eggs into the water and cook for 2 minutes.
  9. Remove from the water and place on a clean tea towel to deal with any excess water. Season with a little sea salt.
  10. Lay the bacon on the buttered muffins, then place a poached egg on top, followed by a good spoonful of hollandaise and a sprinkle of chives.