Oeufs bénédictine (Eggs Benedict)

I have always loved this purely simple yet extraordinarily diverse and complicated combination of butter, eggs, and bread on one plate—and even better, in one bite. Yet, for years, I was intimidated by making it. Until last year, when, while working on a book, I had to make it, and thank God for that.


fresh bread
1 poached egg per person (or two)
Béarnaise sauce


Well, actually, this is not even a recipe, but maybe it is; I do not know, but what I know is that this is one of the tastiest dishes to have. For breakfast, lunch and even dinner. With a glass of champagne, and that is it.