Eggs Benedict - My Malaysian Way

Kids these days? I really don't know what to say. Even their parents I think can't comprehend either why their kids fuss about food (Vegetarian Chow Mein & Lamb Kofta Curry). You tell me? I am actually lost for answers. Their parents on the other hand are good in laying out the terms and conditions on what their kids eat or not, but if you ask why they don't eat certain things? Parents? Those parents? They can't relate. Of course, they must defend thier kids? Their adorable darlings who, some of the time trust me, can bring the roof down when they are asked to try a new dish (Salted Egg Chicken). Unbelievable. But when fast food is a concern, oh-my-my. Fried chicken and burgers (Easy Chicken Kebab, Grilled Chicken Wings & Lamb Burger)? Do I have to potentially utter any single word? What about eggs? Am I wrong if I say most kids love eggs (Egg Fish Roll, Egg Rasam & Tea Eggs)? Correct me if I am wrong. A simple egg fried rice (Anchovies Long Beans Fried Rice)? I think should be okay? Then again, its also subjective to how egg is presented to them (Egg Gado Gado, Egg Curry Masala, Bean Sprouts Omelette & Tofu Scrambled Eggs)? Having said that, I think egg is still, as far as I know, a safe bet (Fried Egg With Oyster Sauce & Egg Potato Curry). How about this Eggs Benedict? Right. Maybe you should omit the chillies? Other than that, I believe Eggs Benedicts will be loved by our kids and most of us. Of course, this is the tweeted version and must be a Malaysian version for me right? 

Ingredients

For the eggs

2 eggs

1/2 tbsp apple cider vinegar (can use normal vinegar)

Salt for taste

For the sauce

1 1/2 tbsp mayonnaise

1/2 tbsp yellow mustard sauce

1 tsp apple cider vinegar/normal vinegar

3 tbsp olive oil

1 tsp sugar

1 stalk spring onion - chopped

1 red chilli - chopped

Salt to taste

For the toast

4 slices French loaf

2 tbsp butter

Method

For the eggs

Fill a pan with enough water. 

Add vinegar and bring to a slow boil.

Break each one of the egg in a small bowl.

Drop eggs, one by one, into simmering water.

Cook for 3 minutes and remove with slotted spoon.

For the sauce

Into a mixing bowl, whisk mayonnaise, mustard, vinegar and olive oil

When sauce thickens, add the rest of the ingredients.

Gently mix and keep aside.

For the toast

Butter both sides of the sliced loaf.

Either grill or bake till golden brown in color.

To serve

Place two slices of toast on a serving plate.

Add one of the poached eggs atop. 

Spoon the sauce over.

Optional: Serve alongside blanched veggies e.g. snow peas.