Almost Egg Benedict

Method

1. Heat some water in a deep non-stick pan. Keep a bowl over it. When water in the pan begins to boil, put the egg yolks in the bowl and keep stirring with a spatula.
2. Add 1 tbsp butter at a time, and keep stirring till it the mixture is well blended.
3. Add salt and red chilli powder and mix well.
4. Keep a round cookie cutter on each bread slices and cut out roundels. Toast these roundels in a toaster. Arrange the toasts on a serving platter.
5. Heat some water in a tempering pan, when the water comes to a boil, break an egg and carefully lower it into the boiling water. Carefully lift the white portion of the egg with a fork and put it over the yolk till it is completely covered. Cook over medium heat till the egg is done.
6. Drain the water carefully, and gently slide the egg over a toast.
7. Cook the remaining eggs in the same way and put them over the remaining toast.
8. Drizzle some hollandaise sauce over each poached egg, garnish with a parsley sprig and serve immediately.

Additional Tips and Tricks