Grad Students' Eggs Benedict

An easy, Saturday-morning recipe for the grad student on a budget. Excellent with a side of sliced fruit or hashbrowns, make it for your flatmate and they'll never let you go.

Ingredients
Hollandaise sauce
1/3 cup butter, melted (keep warm).
3 tbsp water, boiling.
2 eggs, yolk/white separated.
1 tbsp lemon juice, warm.
1 tsp salt.
2 tbsp sugar.
(optional) 1 tbsp blackcurrant syrup.
Main dish
2 slices whole-wheat bread, toasted
1 tbsp butter
2 eggs, whole
6 strips bacon
2 slices mild cheese

Directions
1a. Fry bacon strips at med-low/low heat.
1b. To top of double-boiler at low heat (water should not be boiling), add egg yolks and beat with metal whisk until thickened.
2. Add 1 tbsp boiling water, beat until thickened. Repeat, 1 tbsp at a time, for a total of 3 tbsp boiling water.
3. Add warm lemon juice, whisking constantly. Ensure the yolks do not break up.
4. Remove top of double-boiler from heat, beat until thickened.
5. Add 1/6 cup warm butter, whisking constantly, until thickened. Repeat, 1/6 cup at a time, for a total of 1/3 cup melted butter.
6. Add salt, sugar, and syrup (optional).
7. Reserve in fridge until ready to use.

8. Increase temperature of frying pan burner to medium/medium-high as fat begins to melt away from meat.
9. Broil back side of bread, turn over, butter slices, and broil top side as bacon becomes crispy.
10a. Poach whole eggs and remaining egg whites in egg poacher for 5 minutes, or,
10b. Bring pot of water to boil, reduce to simmer, add 1 tbsp vinegar, create vortex in center of pot, crack egg into vortex center, and allow to cook approximately 7 minutes for cold eggs.
11. Top bread with bacon, cheese, poached eggs, and hollandaise sauce.

Serves 2.