Gentlemen - start thinking about Mother’s Day breakfast now. Go for an easy eggs Benedict with real bacon. Tips:
Before you make your eggs, make a sauce. Skip the hollandaise. Mix some warm butter with lemon juice and an egg yolk, stir vigorously until it’s pulled together and fluffy. Season with paprika, salt and pepper. Set aside. Then toast your English muffin and slather with butter and herbs.
In a shallow pan, simmer 2 quarts of water with 2 tablespoons of white vinegar (this keeps the egg from breaking). Crack your eggs in a separate cup so the yolk doesn’t break. When the water is simmering, take a spoon and stir it to create a little water tornado. Drop the eggs in the center (this creates the perfect egg shape). Poach for 1-2 minutes then pull out with a slotted spoon on a plate.
Cook bacon first thing then chop finely. Put the chopped bacon on the buttered toast. Then top with the eggs and smother with the sauce. Serve asap with more bacon.
Or just do fried eggs, smoked salmon and asparagus as pictured below.