Eggs Benedict with horse mackerel and olives

Ingredients

• 2 eggs
  
• your favorite bread
  
• cream cheese
  
• canned mackerel with olives in olive oil
  
• fresh onion
  
• tablespoon of vinegar
  
• 3 egg yolks
  
• ½ tablespoon lemon juice
  
• salt
  
• black pepper

Preparation

1. To make the Hollandaise sauce, beat the egg yolks in a water bath for a few minutes (they should remain creamy). Add the lemon juice, salt and pepper. Stir.
2. While stirring constantly, add half of the olive oil to the horseradish until a thick sauce is obtained.
3. Boil water and add vinegar. Poach the eggs as you know how 😉
4. Toast the bread and spread with cream cheese.
5. Arrange the horse mackerel, followed by the poached eggs, and finally pour over the sauce.
6. Sprinkle with finely chopped fresh onion.

A cup of coffee and breakfast is ready!