Eggs Benedict recipe - Recipes - BBC Good Food

To make the hollandaise, put the white wine and white wine vinegar in a small pan with the peppercorns and bay leaves. Bring to the boil, then cook until reduced down to about 3 tbsp. Cool.

Put the egg yolks in a large heatproof bowl and put it over a pan of barely simmering water (make sure the bowl isn't touching the water as it will get too hot).

Heat the oven to 160C/fan 140C/gas 3. Strain roughly 1 tbsp of the vinegar reduction into the yolks. Whisk for 2 minutes until the mixture turns pale. Remove the pan from the heat and, little by little, whisk in the melted butter, making sure each addition is whisked in completely before adding any more. Continue until all the butter is incorporated and the sauce is thick and creamy. Whisk a pinch of salt into lemon juice. Put a sheet of clingfilm on the surface of the sauce so it doesn't form a skin (you can keep it warm by putting it back over the water, off the heat).

Halve and toast the muffins until golden, spread on loads of butter, then sandwich a piece of ham in the middle and put in the oven to keep warm.

To poach the eggs, fill a large saucepan with water and add 100ml of white wine vinegar, then bring to the boil (the vinegar helps to firm up the egg white, especially if they're not very fresh). Turn the heat down so the surface of the water is just moving and break the eggs as close to the surface as possible, one after the other. Every time you add an egg the temperature will drop, so adjust the heat accordingly. Cook for 2-3 minutes then lift out with a slotted spoon and blot on kitchen towel.

Put the muffins on warm plates, lift the top and place an egg on top of each slice of ham and then spoon over a good amount of sauce so it covers the egg and dribbles down the side. Season with pepper, gently place the top back on each one to serve.