Egg Benedict by Gordon ramsay

Preparing a water bath. We'll need it to make the sauce. We put a pot of water on the fire. While the water is warming, melt the butter.

Add the egg yolks to the saucepan, after separating them from the proteins, pour in the wine vinegar. We put a saucepan on a saucepan with boiling water and start whipping with a whisk until the yolks turn into a creamy fluffy mass. Next, without stopping whipping, pour in the melted butter in a thin stream.

We continue to mix so that the eggs are well combined with the butter and the sauce is homogeneous. We leave the saucepan on a warm water bath - it will help to keep the sauce at room temperature. Season the sauce with a pinch of salt, ground black pepper, and lemon juice, mix thoroughly with a whisk.

Heat the frying pan on the fire, add vegetable oil, fry the ham slices until golden brown.

In the remaining oil, fry the buns on both sides (having previously cut each in half) so that they absorb the smell of ham.

Boil the water in a small saucepan, add a little vinegar so that the poached egg quickly seizes. When the water boils, turn down the fire a little, create a whirlpool, stirring the water with a whisk. The egg (each separately, one at a time) is broken into a cup, carefully so as not to damage the yolk. Then we lower the cup into the pan so low that it touches the water and pour the egg into the water with a quick movement. When the egg is on the surface, it will indicate its readiness. We remove it from the water with a slotted spoon and put it on a paper towel to remove excess moisture.

We collect sandwiches: we put a piece of fried bacon on the halves of English muffins, put an egg on top, lightly salting it, and finish the sandwich with sauce (it is important to cover the egg with sauce at one time).

The Royal breakfast is ready!