I have always been a huge fan of eggs benedict and so I decided to try and make it at home. I had tried to make poached eggs before but never could get it to be the perfect state of cooked-ness. This time I tried again, swirling the vinegared water before cracking a fresh room temperature egg into the vortex and allowed the egg white to settle around the egg yolk. Then I made the hollandaise sauce which was quite daunting as I feared that it would split if I overcooked it even for just a second. I used the following recipe taken from: http://www.bbcgoodfood.com/recipes/2438/basic-hollandaise
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