Egg Benedict

Ingredients for 2 servings:

• 4 eggs
• 2 tbsp white wine vinegar
• 2 rolls (toast rolls)
• 4 slices of bacon
• 200 ml hollandaise sauce
• some cress
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Classic for a special Sunday breakfast for two

Heat a large amount of water in a pot until small (!) bubbles appear. Add the vinegar. Heat the hollandaise in a second pot. You can, of course, make your own hollandaise, but it’s too much work for me in the morning. Toast the rolls and fry the bacon. Crack the eggs one at a time into a cup. Whisk the boiling water to create a whirlpool. Carefully lower the whole egg into the whirlpool and gently fold the egg white around the yolk using a wooden spoon. Let the egg sit for about 4 minutes. Repeat with the other eggs. First, place a fried slice of bacon on half a piece of toast. Place the poached egg on top of the draped bacon slice, drizzle with some of the sauce, and garnish with cress. Serve the toast and enjoy!