Eggs Benedict with Hollandaise Sauce

Bring water to a boil in a saucepan, add salt and white vinegar. Use a whisk to create a water vortex and carefully drop the cracked egg into the center. Use the whisk to slow down the water's rotation so the egg doesn't spread.

Simmer over low heat for 2 minutes. Using a slotted spoon, remove the cooked poached egg and transfer it to a bowl of cold water to set.

Remove the egg from the water, trim the uneven edges, and pat dry any excess moisture with a paper towel. Repeat the process with all four eggs.

On a hot skillet without oil, fry thin bacon slices until golden brown. Remove from heat and pat dry with paper towels to remove excess fat.

Place the egg yolks in a small metal bowl and set it over a double boiler. Whisk the yolks with a whisk and stir constantly, keeping it over the steam bath.

Add 50 ml of water and 50 ml of lemon juice. When the yolks begin to thicken, continue stirring and remove the bowl from the water bath.

Add salt and pepper to taste. Mix thoroughly and set aside.

Cut the hamburger buns in half. Toast each half on both sides in a pan without oil.

Place bacon on half a bun, then add a poached egg, then generously drizzle with hollandaise sauce.