Wood Smoked Bacon Hock Benny with Creamy Homemade Hollandaise Sauce

what you need

• 2 Three Aussie Farmers Wood Smoked Bacon Hocks
• 500g Three Aussie Farmers Shortcut Bacon Rasher
• 2L chicken stock
• 1 brown onion 
• 3 egg yolks
• 1 Tbsp. lemon juice
• ½ tsp. salt
• 140g unsalted butter, melted
• 2 Tbsp. white vinegar
• 6 large eggs
• 2 cups baby spinach
• 6 slices white bread, toasted
• 2 spring onion, to serve

how to make it

1. In large casserole dish add in the hock, chicken stock and onions over high heat and bring to the boil. Reduce down to low and simmer covered 1 hour or until the meat is tender and falling off the bone.
2. To make the hollandaise sauce add, egg yolks, lemon juice and salt in a blender for a 30 seconds. Then slowly pour the butter in and continue to blend until it’s thickened and set aside.
3. Cook the bacon in a fry-pan over med-high heat until desired crispiness. Set aside onto paper towel to soak up any excess oil.
4. Bring a small saucepan full of water to a gentle boil. Add in the vinegar then using a spoon stir the water to create a vortex. Carefully crack an egg into the centre of the vortex and poach for 3 mins. Use a slotted spoon to carefully remove the egg and pat dry. Repeat for the rest of the eggs.
5. In another small saucepan of water, bring it to the boil and quickly blanch the spinach and drain and set aside.
6. To serve, place the crispy bacon onto the toast, followed by the spinach. Tear-off the hock meat and spread it over the top. Carefully place the soft poached egg on top and drizzle that amazing hollandaise sauce over it all.
7. Serve and enjoy!