3 desk spoons white wine vinegar 4 massive free vary eggs 2 toasting muffins 1 batch sizzling hollandaise sauce Instructions: 1. Deliver a deep saucepan of water to the boil (at the least 2 litres) and add 3 desk spoons white wine vinegar. Break the eggs into 4 separate espresso cups or ramekins. Break up the muffins, toast them and heat some plates. 2. Swirl the vinegared water briskly to kind a vortex and slide in an egg. It would curl spherical and set to a neat spherical form. Prepare dinner for 2-3 minutes, then ….
