„Huevos Benedictinos" - the breakfast Turkish hotels call „American," and in America itself it's considered the pinnacle of brunch cuisine. Poached eggs on toast, with a velvety hollandaise sauce. Looks simple. It isn't.

The secret of this recipe lies in two things: a perfectly poached egg and an emulsified sauce that doesn't „break." If one of the two fails, the whole meal turns into a sad pan. That's why top chefs like Gordon Ramsay, Dani Garcia and Heston Blumenthal have their own variants - but all agree on one fact: temperature control is everything.

For 4 servings you need: 4 eggs, a little vinegar, salt and pepper. For the hollandaise sauce: 3 egg yolks, 150 grams of clarified butter, one tablespoon of water, one tablespoon of lemon juice if you like, and salt. As an add-on: salmon, bacon or avocado - the choice is yours.

Method: heat water (not boiling!) with the vinegar, create a swirl with the spoon, then drop the egg in the centre. Three minutes per piece. Take out and drain. The sauce: the yolks are whisked in a Parisian bowl, you add the water, place the bowl over warm water (no direct contact), and slowly, very slowly, add the warm clarified butter while whisking. At the end - lemon, salt, pepper. Toast, egg, sauce - three layers, parsley as decoration. Because it looks good.

The question is whether this breakfast is part of the Balkan morning routine. It isn't. With us, you eat standing up, coffee in one hand and a shopping bag in the other. But for the lazy Sunday, when you don't have to go anywhere and you have fifteen minutes to yourself - this recipe is a breakfast-event. And unlike what the industry sells you as „brunch on another level," here there's not a single side dish at 8 euros. Just eggs, butter, toast.