Simple Eggs Benedict

Heat the butter in a pan and fry the bacon on both sides. Remove from the pan and pat dry with kitchen paper. Set aside.

Fill a pot with 500 ml salt water and bring to the boil. Add the vinegar and crack the eggs into four cups. Carefully transfer the eggs into the water (it should no longer be boiling) and keep in shape using a spoon. Cook for 4 min then remove from the water with a draining spoon. Pat dry with kitchen paper and set aside.