BACON & EGG MUFFINS WITH CHEATS HOLLANDAISE

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In a glass bowl whisk together the Crème Fraiche and lemon juice. Add the salt and mustard.
In a small glass combine the turmeric and hot water and stir until dissolved.
Whisk the turmeric juice into the Crème Fraiche and stir in the lemon zest.
Heat the oil in a non-stick pan and sear the bacon until crispy, set aside.
Wipe out pan and add water then poach eggs for 2-3 minutes until just set.
Top toasted muffins with baby spinach leaves, crispy bacon and eggs.
Drizzle over Crème Fraiche hollandaise and sprinkle with parsley & cracked pepper.