A friend brought this recipe with her from Australia and since then it has been an integral part of our repertoire for breakfast on the weekend or for brunch with friends.
Bring the water to a boil in a large saucepan and add a good dash of vinegar, season with salt. Reduce the heat so that no movement can be seen in the water, otherwise the eggs will tear apart when you add them. Beat the eggs one by one in a cup, pour into a ladle and slide into the water. To do this, you let a little water flow into the trowel and wait for the sticking process to begin. Then slide into the water. Wait a moment and add the next egg in the same way. Leave the eggs in the water for about 5 minutes, depending on your taste, longer if you prefer the egg yolks. The cooking point can be checked by lifting an egg with a spatula or ladle and making the pressure test. If the egg gives way, the yolk is still liquid; if it is quite firm, the yolk has already shrunk.
Shortly before the end of the egg cooking time, toast the toasted rolls and keep them warm in the oven. Drain the bacon in a pan without fat and keep warm. Take the eggs out of the water and let them drain briefly on kitchen paper.
Place the bacon and rocket on the underside of the roll, then drizzle with the hollandaise sauce (which you can also warm up in a saucepan if you want). Put an egg on top and serve. Every eater can use salt and pepper to their own taste.
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