4 thick slices of good quality brown bread baps, toasted
First, make the sauce. Melt the butter slowly in a saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
Whisk the egg yolks in a mixing bowl. Whilst continuing to whisk, add the lemon juice and salt to the beaten egg yolks.
Then very, very slowly begin to whisk in the melted butter and the 2 tablespoons of water. Make sure to whisk constantly, returning the mixture to the saucepan, reheat on a very low heat, still ensuring to whisk all the time. The sauce will then begin to thicken.
The sauce should be smooth in texture.
Put good quality Irish bacon under the grill and cook until crispy.
To poach the eggs, add water to a pan and ensure it is boiling and bubbling add a few drops of white vinegar and a pinch of salt. Swirl the water gently with your fork and then crack the egg in. Cook for 4 minutes. Cook each egg separately.
Toast brown bread baps, butter each side, then place the bacon on top followed by the poached egg. Coat the egg in the hollandaise sauce.