Ingredients

Steps

• Combine egg yolks, lemon juice, and water in a food processor for one minute.
• Slowly drizzle warm melted butter into the processor until the sauce thickens.
• Season the hollandaise with salt and white pepper.
• Bring 2 litres of water and vinegar to a boil, then reduce to a simmer.
• Slide individual eggs into the water and poach for 2 to 3 minutes.
• Drain the eggs and serve on toasted crumpets topped with sauce and bacon.