- 1/4 Cup Almond Flour
- 1 Tbsp Coconut Oil
- 1/4 tsp baking powder
- 1 Egg
- 2 Egg Yolk at room temperature
- 1 tsp water
- 5 Tbsp Butter 75g / 2.5 oz (melted)
- 1 Tbsp fresh lemon juice
- Salt to taste
- 4 Eggs
- 4 Slices bacon
Place all the ingredients in a mug. Mix until combined with a fork. Microwave for 90 seconds. Cut and enjoy.
In a heatproof bowl, mix the egg yolks and the lemon juice together well.
Place the heatproof bowl into a small pot of water, and slowly bring up to heat (make sure this is slowly because otherwise the egg yolks will cook and ruin the sauce). – Otherwise known as double boiling.
Add in the butter, 1 tablespoon at a time, mixing the sauce around to make sure it completely dissolves.
Remove from the heat and let it cool for a few mins, this will thicken. Add salt.
Heat a frying pan to medium-high heat, and cook the bacon to your preferred level of crispiness.
Using the pot of water you used to double boil the hollandaise sauce, (or fresh if you desire), bring a pot of water to the boil, and add 1 tablespoon of white vinegar to the water.
Once the water is boiling, slowly crack and the eggs into the water. Set a timer for 4 mins and remove to a plate for a perfectly poached, runny yolk egg