• You'll gain a lot by taking the eggs out of the fridge in advance so they reach room temperature for both the sauce and the poached eggs.

Poached Egg

• Bring a pot of water to a boil and crack the two eggs into separate small bowls/glasses.
• Add vinegar to the water and lower the heat slightly so the water only simmers.
• Create a small whirlpool in the water with a spoon and gently drop one egg into it.
• Do the same with the other egg afterwards.
• Let it simmer for 3-4 minutes, then take it out and trim it to look neat.

Hollandaise Sauce

• Melt the butter in a pot over low heat and let it cool slightly.
• Use a clean pot to whisk the egg yolk, lemon juice, and mustard over low heat.
• Whisk longer and harder than you'd expect. When it thickens slightly, add the melted butter slowly.
• Once the sauce is ready, season it with pepper, cayenne pepper, and salt.
• The sauce should be served immediately.

Assembly

• Crisp the two slices of bacon in a medium-hot pan without grease. Remove bacon from the pan and toast the bread on one side.
• Place the bread on a plate, pour a little sauce on the bread, add the bacon, a little more sauce, then the egg, more sauce, and top with various herbs. Try with dill, parsley, and finely chopped spring onions.