Eggs Benedict

A classic of the American brunch, Benedict's eggs, consist of half a toasted English bun, slices of toasted bacon, and poached eggs topped with Dutch sauce. The peculiarity of the English bun is that it has a sweet taste.

Ingredients

• 8 eggs
• 1 tbsp of vinegar
• 180 g of butter, melted
• 3 egg yolks
• 1 tbsp of lemon juice
• 3 tbsp of water
• 8 pieces of bacon or smoked ham (if you prefer a less greasy version)
• 2 tbsp of butter
• 4 English buns, cut in half or white bread or buns that have a light texture and sweet taste
• 1 tbsp of finely chopped green onions
• salt and pepper

Directions

1. In a bowl suitable for a water bath, beat together the yolks, lemon juice, and water. Put the dish in a water bath and beat until the mixture thickens, remove from the water bath before the eggs begin to "boil".
2. Gradually pour in the oil, stirring constantly. Cover with cling film and leave in a warm place.
3. Cook poached eggs. If you have a well-filled hand - you can cook 4 eggs at a time in a large saucepan, if you are just learning - it is better to cook one or a maximum of 2 eggs at a time.
4. Fry bacon or ham in a frying pan in butter for 1 minute. Just to keep them hot.
5. Fry the halves of the buns in the oven or on the toaster rack.
6. Lightly grease the buns with sauce, then put a piece of ham or bacon, poached egg and pour the sauce on top. Sprinkle with onion and pepper.