Bread pieces and bacon to dry on both sides in a frying pan, in the toaster or in the oven under the grill.

Now prepare perfect poached eggs. One of the requirements eggs must be fresh. To determine this is easy: you just have to place the egg in a glass of cold water. A fresh egg will fall to the bottom of the glass completely horizontally, a little rested will lie on the bottom, raising herself a little at one end, and the old float vertically. A wide pan filled with water 3 cm, add vinegar. When the surface of the water will start to bubble gently crack the eggs just above the water surface. Let them simmer without a lid for exactly 60 seconds (not too lazy to use the timer). Then remove the pan from the heat, leave eggs in hot water for 5-10 minutes, covered. After 5 minutes, look in the pan, if the protein is completely turned white, then longer keep not necessary. If the surface protein is nobelevskie transparent areas, leave the egg for another minute, and so on. You get a great dense protein and a soft yolk. Remove eggs with a slotted spoon, each time you leave the spoon for a few minutes on paper, which will absorb the excess water. Serve the eggs immediately after cooking.

Next, prepare the sauce. Will tell you that the sauce is worthy of particular attention, it's so delicious that I'm ready to eat with him. Encourage you to try. So let's get to cooking. Melt the butter on a slow fire, it is important the oil is not overheating, when it was a small unheated piece remove from heat. Beat the egg yolks with salt and pepper. Vinegar and lemon juice, bring to boil and thin stream, without ceasing to interfere, pour in the yolk mass.

I don't have enough hands to remove. So, a suitable container with a spout warm with boiling water and wipe dry. Pour melted butter in there, so you might need to work on. Very slowly, literally drop by drop pour the oil from the jug to the yolks, still whisking. In the end, you will receive a gentle yellow thickish emulsion. I put the sauce to cool. I have already said that the version of the sauce twice. There are so-called Foam "Hollander". From the classic this recipe is adding in a ready-made sauce whipped to soft peaks egg whites. Advantages of mass: first, because of proteins sauce is much lighter, lower in calories and large in volume. Adding protein stabilizes the sauce, saving it from collapse during heating, which also makes it easy to heat it on a steam bath if you prepare in advance. But that's not all — this sauce can be frozen, retaining a reserve for a "rainy day". Any variant of "Hollander" is perfect as a dressing for asparagus, artichokes, and any fried or cooked fish.

Included in the oven grill or top heat of 230 degrees. Build: bread, stack the bacon, then egg, lightly pour the sauce and place into a preheated oven directly under the grill for 2-3 minutes so all the ingredients are warmed up and connected.