Egg Benedict

1.

For the hollandaise, put the egg yolk, lemon juice and a little salt in a tall mixing bowl and puree until smooth with the hand blender. Melt the butter. With the hand blender running, slowly pour into the egg yolk mix.

2.

Season with salt and pepper. Stir in the crème fraîche. Heat the hollandaise (do not boil!) And keep warm.

3.

Bring 1 1 / 2–2 l of water to the boil in a large saucepan. In the meantime, cut toasties in half and toast. Place 1 slice of ham on each half of the toast.

4.

Pour vinegar into the boiling water. Poach the eggs in it, lift them out and let them drain. Place 1 poached egg and some hollandaise on each toastie. Serve sprinkled with coarse pepper.