Eggs Benedict with milk bread toast

1. Grill the bacon in a hot pan for 1 minute on each side. Drain on paper towels and cover with aluminium foil.

2. Bring a large pot of water to a boil with white vinegar. Cut in half the milk bread and toast them. Break 1 egg in a cup.

3. When the water starts to simmer, lower the heat to the minimum setting and pour the egg gently in the water. Leave to cook for about 4 minutes then remove the egg from the pot with the help of a slotted spoon. Place it on paper towels .

4. Repeat with the other eggs. Top the toast with a slice of bacon, then the egg. You complement serve with a chive chantilly.

Photo credit : Sucré Salé