for 4 people

Hollandaise sauce

2	egg yolks
1 tbsp	white balsamic vinegar
60 g	butter, cold, cut into pieces
1 bunch	chives, finely chopped
2 tbsp	pesto rosso (red pesto)
¼ tsp	salt
a little	pepper

Poached eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs

Tomatoes

250 g	cherry tomatoes, cut in half
100 g	pitted black olives
1	garlic clove, squeezed
1 tbsp	white balsamic vinegar
1 tbsp	olive oil
¼ tsp	salt

To serve

4	freshly baked bagels, cut open

How it's done

Hollandaise sauce

Whisk the egg yolks and balsamico in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, add the chives and pesto, stir, season.

Poached eggs

Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

Tomatoes

In a bowl, mix the tomatoes and all the ingredients up to and including the salt.

To serve

Arrange the hollandaise and tomatoes on the bottom halves of the bagels. Top with the eggs, then add the bagel tops.

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