Eggs benedict

Preparation

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Melt the butter in a pan and fry the bacon until crispy for 3 minutes. Halve the avocado, remove the pit, and slice the flesh thinly. Finely chop the chives and parsley. Slice the bagels in half and toast them until nicely crisp in a toaster.
• 5
  First, spread the avocado and bacon on the bagels, then place an egg on each. Spoon the Hollandaise sauce over the egg. Sprinkle with chives and parsley and top with the second bagel half.