Mega eggs Benedict on rye

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Ingredients (13)

2	eggs — just the yolks
15 ml	water — cold
150 g	butter — melted
15 ml	lemon juice
	pinch each of mustard powder and salt — separate entries
	butter — parsley
2	bread — rye slices, toasted
4	bacon rashers
1/2	avocado — thinly sliced
	sea salt and freshly ground black pepper
3	grated mature cheddar — slices
2	eggs — poached
	salt and freshly ground black pepper

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Method:

1 Hollandaise sauce

Put the egg yolks and cold water in a glass bowl and position it over a pot with boiling water,making sure the bottomo f the bowl doesn’t touch the water.

Whisk rapidly with a wire whisk while heating until the egg is pale.

2 Slowly add the butter,still whisking rapidly,until a thick, creamy sauce forms.

3 Add the lemon juice,mustard powder and salt and whisk again.

4 To finish

Lightly spread parsley butter on the rye toast while hot.

5 Put one slice on a plate and arrange the bacon or salmon and the avocado slices on top.

Season with salt and pepper.

6 Put the other slice of toast on the avocado and top it with the cheese slices.

Add the poached eggs and season with salt and pepper.

7 Pour the hollandaise sauce over the sandwich.