Halal Egg Benedict with Desi Touch

Fill a pan with one cup of water and let it simmer.

Place a smaller pan above the first one.

Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the smaller pan.

Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly.

If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.

Continue whisking until all of the butter is incorporated.

Whisk in salt, then remove from heat and place a lid on the pan to keep the sauce warm.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil.

Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.

Crack an egg into a small bowl then gently slip the egg into simmering water, holding the bowl just above the surface of the water.

Repeat with the remaining eggs.

Cook eggs until whites are firm and yolks have thickened but are not hard, about 2½ to 3 minutes.

Remove eggs from water with a slotted spoon and dab on a kitchen towel to remove excess water.

Meanwhile, heat sliced sausages either in the oven or pan.

Toast the bread slices.

Spread toasted bread with softened butter and top each one with sliced sausages, followed by one poached egg and drizzle with Hollandaise sauce.

Sprinkle with chopped coriander leaves and serve immediately.