Eggs Benedict

Roast the bacon in the frying pan until crispy and keep warm in the stove at 60 °C.

Prepare a hot water bath for the hollandaise. Put the butter in a container and let it melt in the water bath, then set aside. Boil the white wine to about 1/2 the original mass and pour into a metal bowl form. Add the egg yolks, salt and pepper, stir everything together well and whisk in a hot water bath until very creamy. Stir the melted butter drop by drop into the egg foam. Remove the sauce from the water bath and keep it warm in the stove with the lid closed.

Heat the water and white wine vinegar in a frying pan until just before boiling point. Crack the eggs, one at a time, into a mug and slide into the simmering water. Using a tablespoon, fold the egg whites over the yolks. Cook the eggs for four minutes until they are opalescent.

Toast the bread. Spread the bacon evenly on it, lift the eggs out of the water with a slotted spoon, drain them on kitchen roll and place them on the bacon. Pour the hollandaise sauce over them and sprinkle with freshly ground pepper. Serve immediately.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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