- Fill a medium sized pot or deep skillet half full with water and add the remaining can of Light’er Up Beer (leftover from the Hollandaise), bring to a gentle simmer, meaning there should only be a few bubbles here and there rising to the surface.
- Gently break 1 of the eggs into a small bowl and slide the egg into the water, taking care not to break it. Repeat with remaining eggs.
- Reduce the heat to a gentle simmer. Cook for approximately 3 1/2 minutes until the egg white is set and yolk remains soft.
- Remove with a slotted spoon, allowing the water to drain.
- If using bacon, brown in a large skillet (or on a baking tray in the oven) and toast the English muffins, till light brown.
Lay a couple slices of cooked bacon on top of each toasted muffin half, followed by a poached egg. Spoon beer hollandaise sauce over the eggs, season with salt and pepper. Garnish with chopped parsley and a pinch of cayenne, if desired. Serve alongside a cold can of Old Tomorrow Light’er up Lager or – for a tasty alternative – serve with Old Tomorrow Honey Ginger Shandy.
Check out other delicious recipes for an outstanding brunch – easy to make ale-candied bacon, grilled pear with melted brie and grilled potato skins.