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1
Slice tomatoes in half, scoop out the seeds and discard.
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2
Season the tomato shells and scatter with thyme leaves.
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3
Drizzle the tomatoes with a little olive oil and place under a preheated medium broiler for ten minutes.
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4
In the meantime prepare the Hollandaise sauce.
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5
Melt the butter in a saucepan.
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6
Put the egg yolks and a splash of water into a blender or food processor, along with the lemon juice.
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7
Season well.
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8
Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little.
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9
Continue to blend until sauce thickens.
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10
Set aside.
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11
Fill a large, shallow pan with water (about 2in deep) and bring to a simmer.
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12
Add some vinegar (1-2 tbsp per 4 cups of water) to help the eggs hold their shape.
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13
Then break four eggs into separate coffee cups (again to help maintain their shape when they're placed in the pan).
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14
Gently tip the eggs into the simmering water and poach for 2-3 minutes.
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15
Meanwhile broil the bacon slices until crispy.
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16
Slice the muffins in half and lightly toast.
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17
When ready to serve place one tomato shell on top of each muffin.
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18
Break up one slice of the grilled bacon and sprinkle into the bottom of the tomato shells.
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19
Once the eggs are poached, drain them on paper towels and place into tomato shells.
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20
Spoon a generous amount of Hollandaise sauce onto the eggs and top each with half a slice of bacon.
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21
Garnish with fresh thyme leaves.
