• Grill or air fry the bacon to your liking and keep it warm.
• Boil a kettle of water for poaching the eggs.
• In a measuring jug or the container that comes with your stick blender, add the lemon juice, water and salt, and set aside.
• Melt the butter slowly in a small saucepan and keep warm.
• Fill a medium saucepan half full with boiled water, bring to a gentle simmer then add the white wine vinegar.
• Crack each egg for poaching into a cup and place individually into the simmering water that you've swirled with a slotted spoon or whisk. Poach for 2 to 3 minutes (depending on the size of eggs used) - you can do this one at a time or all at once.   If poaching the eggs separately, once cooked, put them in a bowl of iced water to stop the cooking process (I cook each large egg for 2.5 minutes first). They can be placed back in the hot water to warm through at the end (I put the 4 eggs back into gently simmering water for 1 minute). Transfer the cooked eggs using a slotted spoon, onto a plate with kitchen roll to drain.While the eggs are poaching, toast the muffins.Now you're ready to assemble - butter the muffins, top each half with a rasher of bacon, and then top each half with a softly poached egg.
• While the eggs are poaching, toast the muffins.
• Now you're ready to assemble - butter the muffins, top each half with a rasher of bacon, and then top each half with a softly poached egg.

Make the hollandaise:

• Place the egg yolk into the measuring jug/container with the lemon juice, water and salt.   Get ready with the hot butter and then place the stick blender into the bottom of the container and switch it on.
• While the blender is running, slowly pour in the hot butter until all of it is added - you should immediately see the egg mixture get thicker and creamy.
• Pour the sauce over the muffins, bacon and eggs and enjoy!!