Ingredients

Let’s Cook!

• 1
  Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.
• 2
  Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.
• 3
  To make the hollandaise: Melt the butter in a saucepan and skim any white solids from the surface (clarified butter). Keep the butter warm.
• 4
  Put the egg yolks, white wine or tarragon 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.
• 5
  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.
• 6
  To make the eggs benedict: Swirl the simmering vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
• 7
  Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.