Eggs Benedict

For hollandaise

• 100 g unsalted clarified butter

• 30 ml lemon juice

• 3 egg yolks

• 5 g salt

For poached eggs

• 2 large eggs

• 5 ml vinegar

• 150 ml water

For Eggs Benedict

• 2 English muffins

• 2 ham slices, thinly sliced

Method

For hollandaise

Clarify the butter by melting it in a bain marie and removing the milk solids to leave the butterfat. Leave to one side.

Seperate egg yolks from whites, and begin to whisk the yolks over a bain marie with the water. Ensure the water in the bain marie is simmering, not boiling, as this could scramble your eggs. Whisk until the egg and water mix is pale and fluffy.

Slowly pour in the clarified butter until the mixture begins to thicken. If you think your mixture is getting too hot, continue whisking, but remove the pan from the bain marie.

Once thickened, remove from the heat and add salt and lemon juice to taste.

For poached eggs

Bring a large pot of water to a boil, then reduce to low (or turn off the heat).

Crack the egg into a small ramekin or bowl.

Add one tbsp of light-coloured vinegar to the pot and stir to create a vortex.

Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.

Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water.

Assemble

Cut the English muffin in half exposing the centre, lightly toast the English muffin.

Place toasted ham on the muffin.

Gently place poached egg on top of the ham.

Nappe (coat) the poached egg with hollandaise sauce and garnish with finely chopped chives.