Recipes

Smoked Streaky Bacon with Poached Eggs & Hollandaise

By
Bacon and poached egg muffins with hollandaise.

Very nearly, but not quite, an eggs benedict. The much-famed benedict uses sliced ham, whereas we’ve opted for crisp streaky bacon. So, we won’t call it a benedict, as that would disrespect tradition and authenticity.

Those with a penchant for brunch, this one’s for you. There are people out there who have the time on their weekends to prepare a leisurely meal in the middle of the morning, and I envy you. Plainly, these are the rantings of a man with a young child, and I genuinely look forward to a time when I have the time and energy to whisk a hollandaise at 10am on a Sunday. For those who already enjoy this freedom, here is some guidance.

Serves 3

Ingredients

For the hollandaise

Method

A vinegar reduction is required, so:

  1. Pour the vinegar, along with the thyme, mace, white peppercorns, and shallots into a small pan. Set over a high heat and bring to a boil and then reduce to a simmer. Reduce by half and then remove from the heat and allow to cool.
  2. Fill a tall pan with water and set over a high heat and bring to a boil, then reduce the heat to maintain a gentle simmer.
  3. Tip the egg yolks into a heat-proof bowl, along with a pinch of salt, 2 tablespoons of the vinegar reduction, and 1 tablespoon of water. Whisk everything together and then set the bowl over the simmering water and whisk continuously. The aim is to aerate the yolks as much as possible, while they slowly cook. Do not be tempted to stop whisking!
  4. Once the yolks are very pale, with a fine bubble and holding themselves when whisked, then remove the bowl from the heat, being very careful of the steam escaping from the pan.
  5. Keep whisking, energetically, while introducing a steady but slow stream of the melted butter. This will test your stamina…
  6. It is common to add only clarified butter, i.e. not the milk solids. But I actually think a little of the milk solids is a good thing, helping to thin the hollandaise to a nice consistency.
  7. Once all the melted butter is emulsified into the yolks, squeeze in the juice of half a lemon, whisk again, and then taste. Adjusting the seasoning as necessary. Cover the surface with cling film and leave somewhere warm while you prepare the rest of the dish.

Assembling:

  1. Lay the bacon on an oven-proof tray and bake in the oven at 160°C for about 8 minutes, until crisp.
  2. Cut the muffins in half and toast, then butter while still hot.
  3. Add the vinegar to the tall pot of simmering water that you used to cook the hollandaise. Then crack the eggs into the water and cook for 2 minutes.
  4. Remove from the water and place on a clean tea towel to deal with any excess water. Season with a little sea salt.
  5. Lay the bacon on the buttered muffins, then place a poached egg on top, followed by a good spoonful of hollandaise and a sprinkle of chives.

Order meat online

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.

Instagram

  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
  • We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
  • The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
  • We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
2 weeks ago
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
2 weeks ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
2 weeks ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
3 weeks ago
View on Instagram |
4/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
4 weeks ago
View on Instagram |
5/8
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
1 month ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.
1 month ago
View on Instagram |
8/8