1. Preheat the oven to 200C / 400F. Line a baking tray with some foil or baking paper and lay the bacon in strips so the pieces aren’t touching each other. Place in the oven for 20 minutes.

2. While the bacon is cooking make the hollandaise. In a glass or metal bowl whisk together the egg yolk and lemon juice until pale and frothy. Melt the butter in the microwave in 5-10 second bursts until completely liquid and warm (but not boiling). In a small saucepan add a small amount of water and bring to a medium simmer. Place the bowl over the saucepan (make sure the bottom of the bowl isn’t touching the water) and add a little of the butter. Whisk together well and continue, adding a little butter at a time. Make sure to continually whisk the sauce and give a few seconds between each addition of butter. Continue whisking over the heat until you reach your desired consistency. Remove from the heat and cover with some foil to keep warm. 

3. When the bacon is nearly ready then poach the eggs. Break the eggs into individual small bowls or mugs (one in each). Bring a pan of large water so it is just about to boil (when you can see a few bubbles coming up and some slight movement of the water, but not so much that the water is bubbling furiously). Use a spoon or whisk to stir the water in one direction around the outside of the pan so that it creates a ‘whirlpool’ inside the pan. Gently pour the egg into the middle of the whirlpool and allow to cook for 3 minutes which should give you a firm white and a runny yolk. If you want a firmer yolk then cook for an additional 30 seconds.

4. Slice the avocado in half, peel and remove the stone. Layer the bacon strips across the avocado and top with a poached egg. Spoon the hollandaise over the top and finish with some freshly milled black pepper and scatter over the parsley and nutmeg.