You gain a lot in this dish by having taken the eggs out of the fridge in good time, so they are at room temperature for both the sauce and the poached eggs.

 

Melt the butter in a saucepan over low heat and let it cool a bit. Use a clean saucepan to whisk the egg yolk, lemon juice and mustard over low heat.

Whisk for longer and harder than you might think. When it thickens a bit, slowly add the melted butter.

When the sauce is ready, season it with white pepper, cayenne pepper and salt.

The sauce should be served immediately.

 

Fry the bacon until crispy in a medium-hot pan without fat.

 

Bring a saucepan of water to a boil, and crack the two eggs into separate small bowls/glasses.

Add vinegar to the water and reduce the heat so the water is just simmering.

Create a small whirlpool in the water with a spoon and drop in one egg. Do the same with the other afterwards.

Let it cook gently for 3-4 minutes, then remove it and trim it to look neat.

 

Boil them for 1 minute and they are ready to serve. Preferably in the water from the eggs.

 

Serve the poached egg with toast and bacon. Pour the sauce on top and add, for example, thinly sliced asparagus and red onions.