Benedictine eggs

In a large saucepan put water to boil with a bowl on top to make the sauce in a bain-marie.

In the bowl, add the yolks with the lemon juice and stir for 5 minutes or until you see that it becomes a creamy mixture; then add a small glass of Carbonell Extra Virgin Olive Oil, the onion and the coriander (very finely chopped).

Now, in another small bowl put some transparent paper and varnish it with a little Carbonell Extra Virgin Olive Oil, add the eggs with salt to taste, wrap it and let it boil for about 3 minutes in the boiling water, then remove it and put it in a strainer to remove excess water.

In a pan with a dash of Extra Virgin Olive Oil, fry the lard, while it is frying put the bread in the toaster.

To finish and make it taste sublime, place the toasted bread on a flat plate, put the egg and the lard on the bread, and soak the dish with Hollandaise sauce. Ready!

Stop salivating, hurry up and prepare it.

Bon appétit!