For the egg Benedict, the water is brought to the boil in a small, as high as possible pot and then the vinegar is added. Chop the parsley. Now leave out the bacon and toast the bread rolls. If you take ready-made hollandaise, heat it up briefly and then set it aside.
Now create a strudel in the vinegar water with a spoon and then poach 1 egg one after the other. To do this, place the egg in the center of the water and let it sink down, then cook for 2 - 3 minutes at simmering temperature and drain on a piece of kitchen roll.
Finally, put some hollandaise on the lower half of the bun, sprinkle with salt and pepper, place the egg on top and then sprinkle with a little parsley. Then place a slice of bacon on the egg and cover with the toast roll lid.
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