Eggs Benedict

Ingredients

• 4 English muffins, split
• 8 slices Canadian bacon or thick-sliced ham
• 8 large eggs, very fresh
• 1 tbsp white vinegar
• For the hollandaise: 3 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp salt
• pinch of cayenne
• 1/2 cup (1 stick) butter
• chopped chives, to serve

Steps

1. Make the hollandaise: blend the yolks, lemon juice, salt and cayenne for 5 seconds. Melt the butter until hot and bubbling, then with the blender running, pour it in slowly in a thin stream. It will thicken in about 30 seconds. Keep it in a warm spot.
2. Warm the ham in a nonstick skillet over medium heat, 1 minute per side. Toast the muffins.
3. Bring a wide saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and slide it in. Poach 3 to 4 minutes, until the whites are set and the yolks are runny. Lift out with a slotted spoon and blot.
4. Top each muffin half with ham, then an egg. Spoon hollandaise over and sprinkle with chives.

TipIf the hollandaise gets too thick, blend in a teaspoon of warm water.