Bacon & Egg Muffins With Cheats Hollandaise



250g Tatua Crème Fraiche

1 lemon, zest, and juice

Sea salt

1 teaspoon whole grain mustard

Pinch turmeric dissolved in 1 teaspoon hot water

1 teaspoon olive oil

4 rashers streaky bacon

4 eggs

2 English muffin splits

Baby spinach leaves

Fresh chopped parsley and cracked pepper to serve


  1. In a glass bowl whisk together the Crème Fraiche and lemon juice. Add the salt and mustard.
  2. In a small glass combine the turmeric and hot water and stir until dissolved.
  3. Whisk the turmeric juice into the Crème Fraiche and stir in the lemon zest.
  4. Heat the oil in a non-stick pan and sear the bacon until crispy, set aside.
  5. Wipe out pan and add water then poach eggs for 2-3 minutes until just set.
  6. Top toasted muffins with baby spinach leaves, crispy bacon and eggs.
  7. Drizzle over Crème Fraiche hollandaise and sprinkle with parsley & cracked pepper.
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