Eggs Benedict Recipe

Preparation

1. Halve the muffins and bake until golden in a 180 C degrees pre-heated oven,
2. Boil 3 cups of water in a small saucepan,
3. Add the vinegar and mix,
4. Break one of the eggs into a small tea or coffee cup,
5. Quickly mix the boiling water with the handle of a wooden spoon in a clockwise direction to form a swirl,
6. Gently pour the egg in the middle of the swirl and mix it in a clockwise direction so that the egg collects in the middle of the pot,
7. After cooking in the desired consistency, take out the egg with a small skimmer ladle  and put it on a plate,
8. Cook other eggs one by one using the same method,
9. Cook bacons in a pan,
10. For sauce melt the butter,
11. In a double boiler beat egg yolk and lemon juice together,
12. Cook in low heat and beat constantly until it turns into a vivid yellow,
13. Add butter 1 tsp at a time and keep beating,
14. Add water and cook for 1-2 mins. more while beating,
15. Add salt, stir well and remove from heat,
16. Place muffins into serving plates,
17. Top each one with bacon, followed by one poached egg,
18. Drizzle with hollandaise sauce,
19. Sprinkle with chopped dill.