I had the idea of making eggs benedict with a large mushroom instead of the muffin. Then I decided to make it into a larger meal and this is what happened. It’s pretty easy and takes about 30 minutes from start to finish.

Poached egg & mushroom on tomato & pepper couscous with hollandaise sauce (serves 2)

Ingredients

• 1/4 pint volume of couscous
• 1/2 pint boiling water
• 1 tbsp lemon juice
• Small handful of basil leaves
• 1/2 ramiro pepper
• Handful sundried tomatoes
• Two large portobello mushrooms
• 4 rashers of streaky bacon
• 4 eggs (2 for sauce, 2 for poaching)
• 80g salted butter
• 1 tbsp lemon juice
• 1/2 tbsp white wine vinegar (any white vinegar should do though)
• Small amount of fresh chives
• Salt and pepper to taste

Method

1. Preheat oven to gas mark 6 / 200C / 400F
2. Add boiling water to couscous. Chop and add the basil and lemon juice. Cover.
3. Cut ramiro pepper in half lengthways and deseed.
4. Put mushrooms and pepper on baking tray and cook for 10 minutes.
5. Add bacon to baking tray and cook for a further 10-15 minutes (depending on how crispy you like your bacon).
6. Meanwhile, add remaining lemon juice and vinegar to a saucepan and simmer.
7. Separate two of the eggs. Put the yolks into a bowl and save the whites for something else, like meringue.
8. Whisk the eggs, and slowly drizzle in the hot lemon juice and vinegar while whisking vigorously.
9. Melt the butter in the saucepan you just emptied. Don’t worry about cleaning it.
10. Meanwhile, take the pepper out of the oven and coarsely slice it and the tomatoes and add to couscous.
11. Start warming plates and put a pan of water on to boil.
12. Gradually pour the melted butter into the egg mix again whisking vigorously. Leave in a warm place.
13. Add a splash of any type of vinegar to the pan of boiling water. Turn down to simmer. Stir in a circular motion, then when almost still, break an egg into the middle.
14. Spoon half the couscous mix onto each plate. Get the tray out of the oven and add a mushroom to each plate.
15. By this time your first egg should be ready. Remove from pan, drain and place on top of a mushroom. Cook the second egg.
16. Pour half the sauce (will be runnier than normal hollandaise) over the egg. Place the bacon on top and sprinkle with chives.
17. When the second egg is cooked, repeat.
18. Season with salt and pepper to taste.
19. Eat and enjoy!