First of all place the white wine vinegar, peppercorns and lemon juice in a pan and reduce to about a tablespoons worth and then discard the peppercorns.

Melt the butter over a medium heat, froth starts to appear and skim this off and discard to leave the pure butter remaining, which will be about 200 g worth. Keep the butter hot as this will help cook the eggs lightly in the blender.

In the blender place the egg yolks, mustard and vinegar. Start up and then add the butter very slowly in similar fashion to how I made mayonnaise in the blender in an earlier post. As your butter is added the hollandaise will thicken. Continue until all of the butter is added and if required you can add a touch more white wine vinegar to thin down to your desired consistency.

Cook the bacon over a medium to high heat until cooked to your liking, mine is crispy. Keep warm until required.

Just before your ready to do the eggs toast your bread to your liking and butter when ready.

For the poached eggs have a pan of, just off the boil, water with the white wine vinegar. Crack the eggs into a ramekin or shallow cup and then give the water a stir to create a whirlpool effect. Be careful not to do it too hard, as the water is really hot. Gently pour the eggs one by one in to the water and the swirling water should assist with enveloping the yolk in the egg white. Cook the eggs for 2 to 4 minutes. This depends on your liking, soft to medium, and whether you keep your eggs in the fridge. Test by removing with a slotted spoon and give a gentle wobble. Your gut feeling will tell you when they are done.

Place onto some kitchen roll to dry slightly. To build the Eggs Benedict place some buttered toast on your plate followed by your warm bacon, poached egg and the warm hollandaise sauce. A twist of black pepper and your done, perfect!