Boxing Day Eggs Benedict

Method

1. Place the butter, egg yolks and vinegar in a heavy-bottomed saucepan over a low heat. Allow the butter to melt, stirring regularly.
2. Once the butter has melted and the ingredients have incorporated, turn the heat up to medium-low and continue to stir for 5 - 6 minutes until the sauce has nicely thickened. Remove from the heat whilst you prepare the other ingredients.
3. Melt the butter in a frying pan over a medium heat and add the shredded sprouts along with the herbs. Allow the sprouts to gently fry for 4 - 5 minutes until they start to soften but are still vibrant green and have a little bite. Season with a little salt if desired.
4. Cook the bacon according to packet instructions and warm the turkey if desired. Bring a pan of water to a light simmer and add a splash of vinegar. Using a balloon whisk, create a whirlpool in the water and carefully crack the eggs into the center - ideally do it in two batches.
5. Turn down the heat and allow the eggs to gently poach for 3 - 4 minutes until the whites have set but the yolk is still runny. Using a slotted spoon and some kitchen roll, remove from the pan and allow to drain off any excess water. Repeat with the last 2 eggs.
6. When ready to serve, place the toasted muffins on the plates. Top with a little sprout mixture before topping with the turkey and bacon. Add a poached egg to each muffin half before generously spooning over the hollandaise sauce and finish with a crack of black pepper.