Eggs Benedict

Ingredients

• 4 pieces English muffins, split
• 8 pieces eggs for poaching
• 8 slices thick-cut ham or bacon
• 3 pieces egg yolks
• 200 g butter, melted and warm
• 1 tbsp lemon juice
• 2 tbsp white wine vinegar
• 0.25 tsp cayenne pepper
• 2 tbsp chives, chopped

Steps

1. 1
   Whisk the yolks with 1 tbsp water and the lemon juice in a bowl over barely simmering water until pale, thick and ribboning.
2. 2
   Take the bowl off the heat and pour in the warm melted butter in a thin stream, whisking constantly. Adding it too fast is what splits a hollandaise. Season and keep somewhere warm, not hot.
3. 3
   Bring a wide pan of water to a bare simmer and add the vinegar. Do not salt it.
4. 4
   Crack each egg into a small cup, swirl the water, and slide the egg into the centre of the vortex.
5. 5
   Poach 3 minutes for a set white and liquid yolk, then lift onto kitchen paper.
6. 6
   Toast the muffin halves and warm the ham in a dry pan.
7. 7
   Build each: muffin, ham, poached egg, a generous spoon of hollandaise. Dust with cayenne and chives and serve immediately.