Aloha Benedict (เบเนดิกต์ฮาวายเอี้ยนบนพ็อกเก็ตพิซซ่า)

1.Bring a pot of water to a gentle simmer. Add vinegar and stir to create a gentle whirlpool. Crack in the eggs one at a time and poach for 2–3 minutes or until the whites are set. Transfer to an ice bath to stop cooking. Drain and set aside.

2.In a heatproof bowl, whisk together the egg yolks, pineapple juice, and mustard. Set the bowl over a saucepan of simmering water, ensuring it doesn’t touch the water.

3.Melt the butter until hot, then let it cool slightly to prevent it from cooking the eggs when mixed.

4.Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and becomes smooth. Remove from heat and season with salt.

5.Lightly butter the Hawaiian pocket pizzas. Grill on a skillet over medium heat until the outside is crisp and the filling is heated through. In the same pan, grill the pineapple slices until slightly charred and fragrant.

6.Place a grilled pineapple slice on each pocket pizza. Top with a poached egg and spoon over the pineapple hollandaise. Garnish with sliced spring onions. Serve hot.