A relaxing brunch with a new take on old favourites is a great way to celebrate the weekend

INGREDIENTS

  • 4 English muffins, halved and toasted
  • 1 packet rocket leaves
  • 2 tomatoes, sliced
  • 250g bacon rashers, grilled
  • 8 eggs, poached

FOR THE ‘LIGHT’ HOLLANDAISE SAUCE:

  • 120g low-fat quality mayonnaise
  • 5ml Dijon mustard
  • 30ml lemon juice
  • 45ml butter, melted
  • 2ml cayenne pepper, plus extra
  • for sprinkling
  • salt and pepper, to taste

TO SERVE:

  • lemon wedges
  • cherry tomatoes, grilled
  • micro herbs

METHOD

  1. To make the hollandaise sauce: place the mayonnaise, mustard and lemon juice in a small bowl and mix well.
  2. Gradually whisk in the melted butter, in a thin and steady stream. Season to taste with the cayenne pepper and salt and pepper and set aside until ready to use.
  3. To assemble the dish, place 2 muffin halves on each serving plate.
  4. Top each muffin half with a few rocket leaves, 2 slices of tomato and some crispy bacon rashers.
  5. Place a poached egg on top and spoon some of the hollandaise sauce over the eggs.
  6. Sprinkle a little cayenne pepper over the sauce, garnish with micro herbs and serve with the lemon wedges and grilled baby tomatoes.

(Serves 4)

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