Eggs Benedict

Ingredients for 2 servings:

• 2 toasties
• 4 eggs
• 4 tbsp hollandaise sauce
• 4 slices of bacon
• 4 tbsp herbs

Instructions

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

Poach the eggs. Bring vinegar-rich water to a boil in a medium saucepan, then reduce the heat slightly until the water simmers. Use a whisk to create a whirlpool in the water. Crack the eggs into this whirlpool. It’s important that the water is still moving at this point. Put the lid on the pan and let it simmer for 2-3 minutes, depending on the size of the eggs. Then carefully lift the eggs out of the water using a sieve and let them drain on kitchen paper. Toast or bake the bread roll halves in a toaster, a frying pan, or in the oven until crispy. Fry the bacon on both sides in a pan without fat until crispy and let it drain on kitchen paper. Alternatively, you can also fry the bacon in the oven. Heat the hollandaise sauce in a saucepan or in the oven. Serve everything on the bread rolls along with the poached eggs. Sprinkle some herbs over the top.