Eggs Benedict

Method 1. For the hollandaise sauce: melt the butter in a saucepan and skim any white solids from surface. Remove from the heat and keep the butter warm.

Put egg yolks, vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Bring a saucepan of water to the boil and add the vinegar. Split the muffins, toast them and warm some plates.

Break an egg into a small bowl or cup (this allows you some extra leeway, in case you break the yolk or get bits of shell in). Swirl the vinegared water to form a vortex and slide in the egg. Cook for 2-3 minutes, until the egg is as cooked as you prefer, then remove with a slotted spoon.

Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs (the eggs can be done in advance then re submerged to heat up again).

Spread some butter on each muffin half, place a slice of ham on top, then top with an egg. Spoon over the warm hollandaise and season to taste. Serve at once.