1. Put on a cooking pot, fill it with water and bring to a boil

2. Take 8 coffee cups and cover the inside with a layer of plastic foil, hanging over the edges. Oil the plastic foil.

3. In each cup, add two eggs and some pepper and salt. Don’t break the yolks. Now close the plastic with a knot, taking out all the air prior to tying the knot.

4. Boil the eggs for 4 to 6 minutes.

5. Melt the butter until liquid. Beat the egg yolks together with the white wine vinegar until creamy. Add the butter gently and slowly while continuing to beat the yolks. Season with pepper, salt and cayenne to taste. A variation on Hollandaise sauce.

6. Pull the leftover Belgian stew apart and heat it briefly in the microwave. 

7. Meanwhile, toast the half buns.

8. Remove the eggs from the water, cut off the knot and peel off the plastic.

9. Serve: one half of a bun, on top a good spoon and a half of the leftover Belgian stew, on top of that the pouched eggs, then add the Hollandaise sauce.