Recipe: Easy Eggs Benedict

What I had for brunch today - love runny eggs!

When you are working at home and have no groceries to speak of, this is what you do:

Easy Eggs Benedict

2 slices toast / toasted muffins

4 slices pancetta / bacon (I always keep a pack of pancetta in the fridge - useful for a quick spaghetti carbonara, english breakfast, or in this case, eggs benedict)

Hollandaise sauce

1 egg (I always make sure I have eggs in the fridge too. They are so useful for reasons given before... hm, a lot of my favourite dishes seem to involve runny eggs and bacon...)

1 tbsp white wine vinegar

cayenne pepper (optional)

~ * ~

1. Toast bread.

2. Fry pancetta in 1 tbsp of olive oil till crispy.

3. Hollandaise sauce. er, I opened a bottle. This was Sainsbury's. Will make own hollandaise sauce and bread when have more time.

4. Fill a small pot with 2 inches of water and bring to boil. Add vinegar. Lower fire to a simmer. Use a wooden spoon to stir until water is whirling. Crack egg in middle of pot. Leave for 3 minutes (time it!).

5. Layer toast and bacon. Remove egg from water with a slotted spoon and place on top. Spoon hollandaise sauce over and around arrangement.

6. Sprinkle with cayenne pepper for a little kick... and voila! Easy Eggs Benedict.