Eggs Benedict

STEP BY STEP

Let's make something delicious.

1. 01

   For the eggs Benedict, peel, stone and slice the avocados. Wash the tomatoes, remove the stalks and slice. Wash the salad leaves and spin dry. Cut four slices of crusty bread with a bread knife. For each slice, melt 1 tbsp butter in a frying pan and toast the bread on both sides until golden brown.

2. 02

   For the hollandaise sauce, put the white wine vinegar, a squeeze of lemon juice and the 2 egg yolks into a metal bowl. Whisk over a water bath at below 80 °C until creamy. Melt the butter in a separate saucepan and gradually whisk it in. Whisk vigorously to prevent the butter from forming lumps. Season with salt and pepper.

3. 03

   For the dressing, wash and halve the orange, then squeeze one half. Mix the maple syrup, orange juice, white wine vinegar and olive oil. Season with salt and pepper.

4. 04

   Fry the bacon in a non-stick frying pan without additional oil until crisp.

5. 05

   Bring plenty of water to the boil in a saucepan. Add the white wine vinegar and use a whisk to create a whirlpool. First crack an egg into a small bowl, then gently slide it into the simmering water. Leave to set for about 3 minutes. Lift out with a ladle, keep warm and poach the remaining three eggs in the same way.

6. 06

   Top the bread slices in this order: salad leaves, tomato slices, avocado slices, 1-2 tsp dressing, a poached egg, bacon and hollandaise sauce. Serve with freshly snipped cress.