I have perfected it, using white wine vinegar(rather than normal white, it’s tastier!), the vortex and a saucepan, turning the pot way down until it doesn’t bubble any more and letting it cook for a touch longer than it takes to cook the toast. I crack the egg into a measuring cup before I carefully drop it into the saucepan. My success rate is high! Freshness of the eggs isn’t that much of an issue, I haven’t found. I should really work out how long to cook it for, cus firmness is a bit hit and miss.
Couple that with Digs Magazines Eggs Benedict recipe – I highly reccomend their Hollandaise sauce recipe, it is the key to marital bliss(especially if you wilt some baby spinach in balsamic). Mmmmmm.
(Please don’t tell weight watchers what an enabler I am!)