Maple-glazed bacon and poached eggs on brioche
Try adding some maple glazed bacon and poached eggs on brioche, it's a game changer Breakfast.
Serves
3-4Prep
5 minsCook
15 minsMethod
- 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.
- When water comes to a rolling boil, turn the heat off and gently pour eggs into water.
- Cover pan and stand for 8 minutes or until whites are set and yolks still soft.
- Meanwhile, combine maple syrup and mustard in a small bowl. Heat a large frying pan over medium-high heat.
- 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.
- Place hollandaise sauce into a small heatproof bowl and microwave on high for 30 seconds or until warmed.
- Place toasted brioche onto serving plates. Spread each slice with hollandaise sauce, top with spinach leaves, bacon and a poached egg.
- Season with pepper and salt and serve.
Ingredients
- 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