Preparation

Start by preparing the hollandaise sauce.
Put 2 fingers of water in a pot to boil.

Meanwhile, add 2 egg yolks in a bowl, and add 1 tablespoon of lemon juice,
1 tablespoon of water and a little salt, and beat with a wire stick.

When the egg yolks start to turn whitish, place the bowl over the pan that is on the fire, and beat for 2 to 5 minutes, until the mixture is thicker.

After that time, remove from heat and continue to beat while slowly adding the melted butter.

After incorporating everything, reserve the hollandaise sauce and place a frying pan over a fire with water and a little vinegar.

Break eggs into individual bowls.

Heat the buttered plate and toast the slices of bread.

In the pan, stir the water very well, insert the eggs in the center and let poach for 3 minutes.

Take the opportunity to take the bread off the plate, and fry 4 slices of bacon.

Then turn off the heat of the pan, and serve the eggs with half a bread, a slice of bacon, a poached egg, and finally the hollandaise sauce.

Ingredients

  • Hollandaise sauce:
  • 2 Eggs size
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 100 gr melted butter
  • The eggs:
  • butter
  • Vinegar
  • salt
  • Bread slices
  • 4 eggs
  • 4 slices of bacon