• Grill the bacon to your like and keep it warm.
• Half each muffin ready for toasting.
• Boil the kettle 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.
• Put boiling water in a medium saucepan and bring to a gentle simmer, then add the vinegar.
• Crack each egg for poaching into a cup and place individually into the simmering water to 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 and they can be placed back in the hot water to warm through at the end.
• While the eggs are poaching, toast the muffins.
• Now you're ready to assemble - butter the muffins, top each half with 2 slices of bacon, and then top each half with a softly poached egg.

To make the hollandaise:

• Separate the egg yolk and place into the measuring jug/container with the lemon juice, salt and water.   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 muffin, bacon and eggs and enjoy!!