Eggs Benedictine"

130 g butter
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11 eggs

8 pieces bacon

4 English muffin

2 Cup white balsamic vinegar

1,5 tbsp. lemon juice

1 tsp. vegetable oil

1/4 tsp. Tabasco sauce (ketchup)

paprika

Prepare in advance 8 tbsp. unsalted melted butter, 8 eggs (split into separate tanks), 3 egg yolks, muffins cut in the toaster or pan to brown until Golden brown.

Pour into a large pan 16 cups of water, bring it to a boil, add all the vinegar, add 2 tsp. salt, over medium heat, bring again to a boil.

Heat oil in a wide frying pan over moderate heat, put the bacon, 3 minutes and fry until light polarisavenue once during this time to turn over, remove the pan from the stove.

Yolks blender to whip on medium speed, add 4 tsp. of warm water, lemon juice, Tabasco sauce and ? tsp. salt, pour in a few tricks in the melted butter, pour the sauce into a bowl.

Stirring with a spoon boiling water, to make the swirl, carefully place each egg into the pan, about 3 min boil until solidification of the protein, using a slotted spoon eggs to get, put them on a paper towel.

Served eggs "Benedict" to put on each half of the muffin 1 slice bacon, 1 egg, drizzle the top 2-3 tsp. prepared sauce, season with pepper to taste.

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