Egg Benedict 班尼迪克蛋
1The sauce, put the egg yolk in a heatproof bowl and place over the bowl of simmering water. Whisk the egg yolks with the salt until pale. Add the vinegar and lemon juice onto the yolk and continue whisking until well combined. Slowly add the melted butter in a steady stream whisking constantly until the sauce is smooth and thick. 蛋黃加入鹽攪拌，隔水加熱，之後再加入新鮮檸檬汁和白醋攪拌至微濃稠，再慢慢分數次加入溶解了的奶油不停的迅速攪拌至濃稠，便完成荷蘭醬。
2Fill a small pan full with water boil till simmer and add white vinegar. Break the egg in a small bowl, swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook it for 1min and sits 5mins,then remove the egg and place them on a kitchen towel. 一鍋水煮滾後轉小火加入白醋，雞蛋去殼放到碗裡，之後攪拌白醋水成漩渦，把碗裡的蛋順著漩渦放下去煮1分鐘熄火蓋鍋等待5分鐘撈起水波蛋，放在kitchen towel吸取多餘水份。
3Add butter to the 1/2 bagel and heat it on a pan. 把貝果抹上奶油，煎至金黃
4Place the bagel on a plate add the ham on top,place your poached egg on top of that and finish the whole thing off with some of the hollandaise sauce and herbs. 將貝果包放在碟上，放上火腿和水波蛋，淋上荷蘭醬再灑上香草便完成。
How to cook better poached egg ?
Drop the egg in the slow boiling vinegar water, cook it for 1 MINUTE and turn off the hob,cover the bowl then sits it for 5 MINUTES