Grill the bacon according to packet instructions. Split the muffins then place on a baking tray, toasting the inside only, thenbutter.
Place the watercress in a small pan over a low heat, season with salt and pepper then cover with a lid and cook for approximately 2 minutes until wilted. Keep warm in the pan.
Heat a pan of water until boiling. Turn down the heat until gently simmering. Poach the eggs one at a time - this should take approx 3 minutes. Lift out with a slotted spoon and allow to drain.
Top the muffins with drained wilted watercress then the poached egg followed by the grilled Richard Woodall bacon. Finish with hollandaise sauce and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.