Eggs Benedict

Ingredients:

• 3 egg yolks
• 1 tablespoon cold water
• 150g butter, cut into cubes and softened
• 1 to 2 teaspoons lemon juice, to taste
• 1 pinch salt
• 4 eggs
• 1 tablespoon vinegar
• 2 toasting muffins or 4 slices ciabatta bread, toasted
• 4 slices cooked ham or Parma ham
• finely chopped chives, to garnish

Preparation:

1. Bring a wide, deep pan of water and 1 tablespoon vinegar to the boil - the vinegar will help the eggs to set quicker. 
2. Lower the heat and use a spoon to stir the simmering water to create a swirl. 
3. Crack each egg into separate ramekins or small bowls. 
4. Gently slide the eggs into the water, one at a time. 
5. Cook until the egg white has set but the yolk is soft and runny about 2 minutes. 
6. Use a slotted spoon to carefully scoop out the poached eggs. 
7. Drain on kitchen paper to remove any excess water.
8. Butter the toast if desired, then arrange ham on top of each slice, then top with a poached egg. 
9. Spoon or drizzle hollandaise sauce on top of the poached egg and garnish with some chopped chives.