• For your poached egg - Fill braising pan with 3″ of water and 1 tbsp of vinegar.

  For your hollandaise - Fill small pot with about 1″ of water.

  Put both on medium heat.

Poach the Eggs

• Bring the water in your braising pan to a simmer. Crack your whole egg into a small heat-safe bowl and add a dash of vinegar.
• Add the egg with vinegar into the water by dipping glass into the water a little bit, allowing some of the hot water to get into the bowl, then gently releasing it into the center.
• Use the slotted spoon to gently swirl around the egg (creating a vortex or a cyclone). This will keep it from turning into egg drop soup. Allow the egg to poach for 3 – 4 minutes. When the eggs are finished, remove them with the slotted spoon and drain on a paper towel.
• Put your egg yolks in your medium bowl and whisk in lemon juice.

Make the Hollandaise

• Bring small pot of water to a simmer. Add egg yolks to your medium-sized heat-safe bowl and whisk lightly. Put this bowl on top of the small pot to create a double boiler.
• Whisk vigorously and slowly drizzle in the melted butter. Your mixture will double in size and thicken to a sauce consistency. Remove the bowl from the heat once finished.

  **If your sauce overcooks, IMMEDIATELY add a splash of milk and whisk until the desired consistency is achieved. If it's still a little gritty or scrambled, you can try passing the sauce through a sieve/strainer.
• Toast your white bread in a pan with a knob of butter.

Assemble your budget benedict

• Stack your benedict — Toasted bread on bottom -> Bacon -> Poached Egg -> Hollandaise Sauce
• If you want to be fancy — take a peeler and run it across an asparagus lengthwise to create a fresh garnish