Place in hot oil in a pan over a medium heat, repeatedly turning, for 6 to 7 mins
Fry the bacon rashers until crispy. Place them on a paper towel to drain excess grease and keep warm
In a separate pot, poach the eggs by bringing water to a gentle simmer. Create a whirlpool and crack an egg into the center. Cook for about 3 minutes for a runny yolk, then remove with a slotted spoon.
To assemble, place a toasted English muffin half on each plate, top with a pork schnitzel, and a poached egg.
Drizzle warmly over hollandaise sauce, and sprinkle with chopped parsley for garnish.
