4 eggs, at room temperature
2 tablespoons maple syrup
1 teaspoon Dijon mustard
6 rindless Australian bacon rashers, halved
1/3 cup store-bought hollandaise sauce
4 thick slices brioche bread, toasted
50g baby spinach leaves
1. To poach eggs, bring a large deep frying pan of water to the boil over high heat. Break eggs into individual cups or small bowls.
2. When water comes to a rolling boil, turn the heat off and gently pour eggs into water.
3. Cover pan and stand for 8 minutes or until whites are set and yolks still soft.
4. Meanwhile, combine maple syrup and mustard in a small bowl. Heat a large frying pan over medium-high heat.
5. Brush bacon with maple mixture and cook for 3-4 minutes on each side, brushing with remaining maple mixture when turning, until golden and crisp at the edges.
6. Place hollandaise sauce into a small heatproof bowl and microwave on high for 30 seconds or until warmed.
7. Place toasted brioche onto serving plates. Spread each slice with hollandaise sauce, top with spinach leaves, bacon and a poached egg.
8. Season with pepper and salt and serve.

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