Eggs Benedict

Prepare the necessary ingredients.

Pour water into a pot, add a spoon of vinegar, and bring to a boil. Then create a whirlpool with a spoon and pour in one egg in the center. Gently swirl the spreading white until cooked.

Use a slotted spoon to extract the egg and place it in very cold water for about thirty seconds to stop the cooking process due to internal temperature - the yolk inside should remain half raw. Dry the cooked egg on a paper towel. Then pour in the second egg and repeat all the steps exactly.

Make hollandaise sauce. For this, melt the butter. The butter should dissolve and burn to a cognac color. Then remove the butter and strain it through a fine metal sieve while hot.

Separate the whites from the yolks.

Then place the saucepan with them on low heat and quickly whisk to thicken. Once they start to thicken, remove from heat and continue to stir quickly for another two to three minutes.

Then, start adding melted butter to the eggs in small portions, constantly whisking. Add salt.

Cut the tomato and sweet pepper

Place a sliced croissant on a plate and put an egg on top.

Serve with sliced tomatoes and red bell pepper.