Bagel Eggs Benedict with Buttery Hollandaise

1. For the hollandaise: Melt the butter in a small saucepan over a low heat until fully liquid but not bubbling. Remove from heat and set aside.

2. Place 2 egg yolks and 1 tsp white wine vinegar in a heatproof bowl set over a pan of barely simmering water (bain-marie). Whisk continuously for 3–4 minutes until the mixture turns pale, thick, and ribbon-like — you should be able to see the bottom of the bowl between strokes.

3. Remove the bowl from the heat. Very slowly, drizzle in the melted butter a few drops at a time at first, whisking constantly, then in a thin steady stream. The sauce should thicken to a glossy, spoonable consistency. Add the lemon juice, season with salt and white pepper, and keep warm over the hot water with the heat off.

4. For the poached eggs: Fill a deep saucepan with about 8cm of water and bring to a gentle simmer. Add 1 tbsp white wine vinegar. Crack each egg into a small cup. Stir the water to create a gentle swirl, then slide the eggs in one at a time. Poach for 3–4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and rest on a piece of kitchen paper.

5. For the bagels: While the eggs poach, toast the bagel halves cut-side down in a dry pan with a small knob of butter until golden and crisp, about 2 minutes.

6. To assemble: Place two toasted bagel halves on each plate. Set a poached egg on each half, spoon over the hollandaise generously, and finish with a crack of black pepper. Serve immediately.