Egg Benedict

Ingredients for 2 servings:

• 1 liter of water
• 3 tsp vinegar
• 2 tsp parsley, chopped
• 4 slice(s) Bacon, wide
• 4 toasties
• 4 tbsp hollandaise sauce
• 4 eggs
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

To make Eggs Benedict, bring the water to a boil in a small, deep saucepan and then add the vinegar. Chop the parsley. Fry the bacon and toast the bread rolls. If using ready-made hollandaise sauce, heat it briefly and then set aside. Create a whirlpool in the vinegar water with a spoon and then poach one egg at a time. Place the egg in the center of the water and let it sink to the bottom. Cook for 2-3 minutes at a boil and let it drain on a piece of kitchen paper. Finally, spread some hollandaise sauce on the bottom half of the bread roll, sprinkle with salt and pepper, place the egg on top and sprinkle with some parsley. Place another slice of bacon on top of the egg and cover with the bread roll lid.