Ingredients

• 225g/8oz plain flour
• 1 x 7g sachet dried fast-action yeast
• 150ml/5floz buttermilk
• 175ml/6fl oz warm water
• 1 tsp salt
• 1-2 tbsp light olive oil
• 125g/4½oz butter
• melted
• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 2 free-range egg yolks
• salt and freshly ground black pepper
• 4 rashers streaky bacon
• 2-3 tbsp chives
• finely chopped
• 2 tbsp white wine vinegar
• 4 free-range eggs
• 1 tbsp light olive oil
• 12 slices black pudding

Directions

• For the crumpets
• stir together the flour and salt in a large mixing bowl
• and whisk in the yeast
• the buttermilk and water.
• Cover the bowl tightly with cling film and leave to prove in a warm place for one hour or until at least doubled in volume. Preheat the oven to 170C/325F/Gas 3.
• Heat a frying pan until medium hot then add a little of the oil. Lightly oil the inside of four 8cm/3¼in metal rings then place them in the pan.
• Pour or ladle batter into each ring to fill about half way. Cook the crumpets until the top has completely set
• then remove the metal rings
• flip the crumpets over and cook for one more minute.
• Transfer the crumpets to a baking tray and bake in the oven for 10 minutes.
• Serve immediately or cool on a wire rack until ready to grill.
• For the hollandaise
• place the butter in a saucepan and bring to a very gentle simmer.
• Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
• Place the egg yolks into a food processor with a pinch of salt and switch on. With the motor running
• add the hot lemon and vinegar then very slowly add the melted butter until it is all incorporated. Transfer the sauce to a small bowl
• season with a little salt and freshly ground black pepper and keep warm.
• Meanwhile
• heat a frying pan until hot
• add the bacon and cook on either side for 2-3 minutes until cooked through and crisp. Drain on kitchen paper
• then roughly chop and add to the hollandaise. Stir in the chives to combine
• then check the seasoning once more.
• For the poached eggs
• bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled
• carefully crack an egg into the water. Simmer for 2-3 minutes then remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
• Heat a frying pan until hot
• add the olive oil and cook the black pudding until crisp on each side. Remove with a slotted spoon and set aside to drain on kitchen paper.
• To serve
• place the crumpets onto serving plates and top with a poached egg. Pile the black pudding alongside then finish with a drizzle of hollandaise.