Eggs benedict
SERVES 4 PREP + COOK TIME 1 HOUR
8 eggs4 English muffins200g shaved leg ham¼ cup finely chopped fresh chives
HOLLANDAISE SAUCE
1 ½ tablespoons white wine vinegar1 tablespoon fresh lemon juice½ teaspoon black peppercorns2 egg yolks125g unsalted butter, melted
1 To make hollandaise sauce, bring vinegar, lemon juice and peppercorns to the boil in a small saucepan. Reduce heat and simmer, uncovered, until liquid is reduced by half. Strain through a fine sieve into a small heatproof bowl; cool for 10 minutes. Whisk egg yolks into vinegar mixture. Set bowl over a small saucepan of simmering water – do not allow water to touch base of bowl. Whisk the yolk mixture over low heat until thickened. Remove bowl from heat and gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy (see tip).
2 To poach eggs, half-fill a large shallow frying pan with water, bringing to the
