Eggs Benedict.

This is a Brunch dish, which is a late breakfast/early lunch.
Making the Hollandaise is a tricky affair. I would recommend that your parents do this or not have it at all.
Poaching the eggs is also rather tricky but not impossible.
Make sure you have lots of boiling water and add some vinegar to help set the egg white. Fresh eggs are much better to poach than old eggs.
Let the eggs sit in the water for about 10 minutes. Use a slotted spoon to check hardness and to finally take out of the hot water. Drain on a tea towel before placing gently on your bacon.

Eggs Benedict

Equipment

Small pot

Slotted spoon

Small Fry pan

Tongs

Oven tray

Butter knife

Measuring cups/spoons

Ingredients (per pair)

Eggs, 4 (2 per person)

Vinegar, 2 tsp

Bacon, 2 rashers

English Muffins, 2 (1 each, halved)

Cream cheese, 2 tsp

Hollandaise sauce, 2 tsp

Method

Poaching the eggs.

1.    Fill the small pot ¾ full of hot water and bring to the boil.

2.    Add the vinegar to the water.

3.    Take off the heat.

4.    Crack the egg close to the surface of the water, in the middle of the whirlpool.

5.    Crack another egg in the hot water.

6.    Leave for 5-10 minutes for the eggs to poach. The eggs should have set on the outside and the yolk will still be a bit runny.

7.    Carefully remove the poached eggs from the hot water with a slotted spoon and dry on a paper towel.

8.    Remove any loose egg white from the pot and reheat the water for the next 2 eggs.

The bacon needs to be fried in the small fry pan with a little oil.

The muffins needs to be cut in half and toasted carefully under the grill.

Spread the cream cheese on the toasted muffins.

Place the bacon on top.

Carefully place the poached egg on the bacon.

Spoon the Hollandaise sauce on the top of the egg.

Serve and eat.