Slice the English muffins in half and toast under the grill until lightly golden brown.
In a hot pan fry bacon until crisp and golden brown.
Poach 6 eggs in an egg poacher.
Arrange the toasted muffin halves on six breakfast plates. Top each one with bacon and poached egg.
Prepare the KNORR Classic White Sauce following packet instructions, using hot milk rather than water for a creamier taste and stir in the butter to combine.
Pour over the egg to coat nicely.
Sprinkle with cayenne pepper and parsley.