Eggs benedict

For the Hollandaise sauce: Melt the butter in a pot until it becomes nicely foamy. Be careful not to let the butter brown or burn! Combine the 3 egg yolks, lemon juice, paprika powder, salt, and pepper in a blender. Add the melted butter to the blender, blend briefly, and season to taste. Pour the sauce into a bowl and cover with cling film to prevent a skin from forming on the surface.

Cover a small bowl with cling film, add a dollop of olive oil, and crack an egg over it. Wrap the egg in the film to form a pouch and tie it with a string, so the egg is enclosed in the cling film. Repeat the process with the remaining eggs.

Place the eggs in a pot of gently simmering water. After 5 minutes, remove them with a spoon, cut open the pouch, and take out the eggs.