Egg benedict

Cut the slices of bread around. Heat the butter and let it lightly foam. Scoop off the foam, pour the butter into a bowl and leave the white sediment in the pan.

Put the egg yolks, 2 tablespoons of water and 1 tablespoon of vinegar in a food processor or blender, turn it on and slowly pour the melted butter in a thin stream. Let it run until the sauce is thick and creamy. Keep the sauce warm, stirring over a pan of hot water.

Bring a pot of water with the rest of the vinegar to the boil. Turn the heat source down so that the water is wrinkle free and only shows some bubbles on the bottom.

Break an egg into a cup or bowl and gently let it slide into the water. Fold back protein that has been scooped with a spoon. Allow the protein to solidify in 3-4 minutes. The yolk remains liquid.

Take the egg out of the water with a slotted spoon. Keep the poached eggs in a bowl with lukewarm water until all the eggs are ready.

Divide the toasted bread over the plates and put the ham on it. Spoon the poached eggs and pour a little sauce over it. Add salt and freshly ground pepper.