Eggs Benedict

Bring the wine to the boil with the tarragon vinegar, peppercorns and bay leaf in a pan. Boil the wine gently for 5 minutes. Meanwhile, melt the butter in another pan.

Sift the wine over a bowl that fits exactly on a pan. Split the eggs and add the egg yolks to the wine, the protein you do not use. Beat everything well.

Bring a pan with a low water to the boil. Hang the bowl in the pan. The bowl must not touch the water. If necessary, put a thermometer in the bowl.

Allow the mixture to thicken evenly. Add the butter slowly in a thin stream while beating. Continue to beat until the sauce is 65 ° C or thick enough.

Place the bowl 10 sec. in a layer of cold water, the cooking process stops. Season with salt and pepper. Place a saucer on it so that the sauce stays warm.

Bring a layer of 6 cm water to the boil in a low, wide pan and add the vinegar and the salt. Turn the heat down so that the water no longer bubbles.

Break an egg over a cup, make a vortex in the water with a spoon and carefully let the egg slide into the vortex.

Poach the egg 5 (for a semi-soft yolk) to 7 minutes (for a hard yolk). Let the other eggs slip into the water in the same way.

In the meantime, remove the crusts from the sandwiches and toast the sandwiches.

Scoop the eggs out of the water with a slotted spoon, let them drain on kitchen paper and put them on a sandwich. Divide the sauce over it. Yummy! .