Eggs Benedict with Hollandaise Sauce

DIRECTIONS TO PREPARE HOLLANDAISE SAUCE:

1. Take a small saucepan and melt butter in it. Beat the egg yolks in a separate small bowl. Now, mix in lime juice and whipping cream. Sprinkle salt and black pepper to taste in the hollandaise sauce.

2. Take a small spoonful of melted butter and add it to the egg mixture. Stir the sauce well. Replicate the step by adding hot butter. Slowly adding hot butter will ensure that egg yolk won't curdle.

3. Once you have incorporated all the butter in the sauce, pour this mixture back into the pan. For 20 to 30 seconds, cook on low heat and stir it continuously. Remove this pan from the stove and set it aside.

DIRECTIONS TO PREPARE POACHED EGGS:

1. Fill three inches of water in a medium-size pot and then boil. After boiling, reduce the heat. Now, add a splash of vinegar in the water. Adding vinegar will help the egg white to stay intact once it is in the water.

2. Take a small cup or a bowl and crack one egg into it. Gently lower the egg into the simmering water.

3. For 3 to 5 minutes, cook the egg. You can cook for more; it depends on how soft you want your egg yolk to be.

4. Once the egg is done, remove the poached egg with a slotted spoon.

5. Repeat the same steps to cook the remaining eggs into poached eggs. Meanwhile, slightly heat bolognese for a few seconds on each side.

ASSEMBLING EGGS BENEDICT:

1. Slightly toast bread from both sides. Top your toasted bread by placing a slice or two of bolognese and then a poached egg. Generously drizzle the Eggs Benedict sandwich with Hollandaise sauce.

2. Sprinkle parsley on top of the sauce to garnish Eggs Benedict.