You can serve the eggs with either streaky bacon or smoked salmon depending on your taste. Both go perfectly well with the eggs and muffin.
4 large eggs
Over a high heat, fry the streaky bacon on both sides until golden brown. Place on a warmed plate and keep warm.
8 rashers smoked streaky bacon
In a glass bowl, add the egg yolks and white wine vinegar and whisk. Place the bowl over a pan of simmering water, adding the melted butter and continue to whisk until the sauce has thickened and has a lovely shine.
1 tsp white wine vinegar, 2 large egg, 100 g unsalted butter
Add salt and pepper to season and allow to cool. When cool, cover with cling film and place to one side.
salt, ground black pepper
Top up the pan with more water and bring to a boil. When boiling, turn the temperature down so the water is simmering.
Add a dash or two of vinegar. helps the egg solidify.
2 dashes vinegar
Using a spoon, swirl the water and crack the eggs into the middle. This helps the egg white to stay together.
Allow the water to simmer for about 4 minutes so the whites are set but the yolks will still be runny.
Place the muffins into the toaster and toast to your liking.
2 large muffins
Us a slotted spoon to remove the cooked eggs carefully leaving the water behind. Drain the eggs on kitchen paper if required.
When the muffin have toasted, butter well and place on warmed serving plates.
1 knob unsalted butter
Carefully place the eggs on top of the muffin halves, spoon over the sauce and a couple of rashers or the smoked salmon. Always serve hot.