First, the ingredients to make hollandise sauce. I only prepared a simple lemon, but you can prepare white wine, tarragon, parsley, and pepper with lemon juice and boil it.

Melt the butter in a medium bath and add the yolk, stirring really hard. Stir continuously after getting off the hot water.

Adjust the concentration with lemon juice or white wine sauce. You can add herbs to your liking. I also put a little salt in it.

Since I made the sauce, I just need to bake the rest of the ingredients and make poached eggs. It's good to use fresh eggs and eggs left at room temperature for about 30 minutes.

Boil the water, then turn it down to low heat, and break the egg in a small bowl or bowl.

Carefully pour into the surface of the boiled water. It's okay to put in several.

You can take it out in about three minutes.When you take out the poached egg and press it with your finger, the yolk is soft. Drain on a kitchen towel. If you are not confident in making poached eggs, try adding a little vinegar. Acids can coagulate proteins to shape them much better and make them more chewy. But the vinegar scent doesn't disappear completely. And if you want soft poached eggs, I think it's better not to use vinegar.

Slice the young eggplant slightly thickly and season with salt and pepper.

In a pan covered with olive oil, cook over low heat slowly until golden. an oil-absorbing eggplant like a sponge. Other ingredients would have added a little bit of oil, but I put plenty of it because it's eggplant. That's how it tastes.

Cut bacon and bread into appropriate sizes and bake them together in a pan with eggplants taken out.

The thickly baked eggplant on the baked bread is moist and very sweet, and on top of it, place the cut bacon and poached eggs one by one.

Sprinkle with hollandise sauce and you're done with egg benedict. You can sprinkle more salt and pepper.