Step 1

Toast and butter the muffins and place on warm plates.

Step 2

Fry the Pancetta until nearly crisp.

Step 3

Push to one side to keep warm and fry the slices of Black/ Pudding in the fat left by the Pancetta for 2-3 mins on each side.

Step 4

Gently poach the eggs in simmering water with the vinegar.

Step 5

When eggs are done, place two rashers of Pancetta on each half of the toasted muffins followed by an egg on one muffin half and a Black/Chilli Pudding slice on the other.

Step 6

Spoon the creamy Hollandaise sauce over the egg and black/chilli pudding and enjoy. Serves two. Ideal for Breakfast