Eggs Benedict

Ingredients

• 2 English muffins, split
• 4 slices Canadian bacon (or thick-cut ham)
• 4 large eggs, plus 3 large egg yolks
• 1 tbsp white vinegar
• 170g unsalted butter, melted and still warm
• 1 tbsp fresh lemon juice
• Pinch of cayenne pepper
• Salt, to taste
• Chopped chives, to garnish (optional)

Before you cook

• Split the English muffins in half.
• Separate 3 egg yolks into a small heatproof bowl, keeping the whites for another use.
• Melt the butter in a small pan and let it cool until just warm.

Steps

1. Fill a wide, deep skillet with about 7cm of water, add the vinegar, and bring it to a bare simmer.
2. Set the bowl of egg yolks over a pan of gently simmering water without letting the bowl touch the water.
3. Whisk the yolks with the lemon juice constantly for about 3 minutes, until pale, thick, and doubled in volume.
4. Take the bowl off the heat and, whisking the whole time, drizzle in the warm melted butter a few drops at a time.
5. Once all the butter is whisked in, season the hollandaise with the cayenne and a pinch of salt, then cover to keep warm.
6. Crack one whole egg into a small cup.
7. Stir the simmering vinegar water into a gentle swirl and slide the egg into the center.
8. Poach the egg for 3 minutes, until the white is set and the yolk still wobbles.
9. Lift the egg out with a slotted spoon onto a paper towel and repeat with the remaining 3 eggs.
10. Toast the split muffins until golden.
11. Warm the Canadian bacon in a dry skillet for about a minute per side.
12. Set two muffin halves on each plate and top each with a slice of bacon.
13. Place a poached egg on each muffin half.
14. Spoon the warm hollandaise generously over the eggs and scatter with chives before serving.