Ingredients

Step by step

1. For the sauce: gently heat the oil in a small pan and add the shallot. Sauté for 2-3 minutes until softened but not coloured. Add the peppercorns and cook for 30 seconds, then add the vinegar, increasing the heat to a gentle boil and continuing to cook for 1-2 minutes, until reduced by half. Strain into a jug through a sieve, pressing the shallots lightly to get all of the liquid. Return the liquid to the pan and set aside; this is your reduction for the sauce.
2. Gently melt the butter in a small-medium pan. Bring it to a steady simmer, continuing to cook until the bubbling has largely stopped. Immediately remove from the heat and use a spoon to remove any remaining white foam – this will get easier as the butter cools. Strain the clear melted butter into a bowl, discarding any solids. Cover and set aside.
3. Place the egg yolks in a mini food processor with a pinch of salt. Reheat the shallot reduction in the pan, then slowly stream the hot liquid into the food processor with the motor running. Reheat the clarified butter until hot and with the motor still running, slowly stream the hot butter into the food processor until completely incorporated, followed by the lemon juice and 1 tablespoon of water. Season lightly with salt, scrape into a bowl, cover and set aside.
4. Preheat the grill to medium. Bring a large pan of water to the boil. Add the extra tablespoon of vinegar to the water and once at a rolling boil, reduce to a steady simmer. Swirl the water with a spoon to create a whirlpool and add the eggs to the centre of the pan, one at a time. Poach for 3-4 minutes, until cooked. Remove with a slotted spoon and drain on a sheet of kitchen paper.
5. Meanwhile, once the grill is hot, place the bacon on a grill pan and cook for 4-5 minutes on each side, turning occasionally, until deeply golden. Set aside and keep warm. Toast the muffins and spread with butter (if using). Top the muffins with the bacon, poached eggs, hollandaise sauce and a sprinkling of chives, finishing with some black pepper and a pinch of cayenne pepper to serve.