Toast and butter the muffins and place on warm plates.
Fry the Pancetta until nearly crisp. 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.
Gently poach the eggs in simmering water with the vinegar.
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.
Spoon the creamy Hollandaise sauce over the egg and black/chilli pudding and enjoy.
Serves two. Ideal for Breakfast
2 Slices Black/Chilli Pudding
2 Bread Muffins
8 Rashes of Pancetta
I tsp Vinegar
Jar of 'Maille' Hollandaise Sauce