FRIJE

Instructions

• 1.   Poach the eggs. Bring a large pot of water to a boil, add vinegar. Crack the whole egg into a separate ramekin. Pour into simmering water and cook.
  Leave for 3 minutes. Then transfer them to a bowl of cold water, trim the excess egg white.
• 2.   Make hollandaise sauce. Dilute the egg yolks with 2 tablespoons of cold water. Place in a warm double boiler and whisk until it becomes a frothy and light cream.
  Then add the diced butter gradually, whisking well.
  Season with salt and pepper and incorporate the lemon juice. Remove from heat and serve.
• 3.   Toast the English muffins cut in half. Fry the bacon in a pan and place it on the muffins.
  Reheat the eggs, drain them before placing them on the half muffins. Generously pour hollandaise sauce over the Eggs Benedict.
• 4.   Garnish with sprigs of chervil.

Nutritional information *