Eggs Benedict

Hollandaise is not difficult, it is just unforgiving of heat. Melted butter whisked into egg yolks off the boil emulsifies happily; the same butter poured in too fast, or too hot, scrambles them. Go slowly and it behaves.

1. 1

   Whisk the yolks with the lemon juice and a splash of water in a bowl set over barely simmering water until pale and thickened.

   For this step

   • 3 egg yolks
   • 1 tbsp lemon juice
2. 2

   Take the bowl off the heat and pour in the warm melted butter in a thin thread, whisking constantly, until glossy and thick. Season and keep it warm, not hot.

   For this step

   • 0.75 cup (170 g) butter
3. 3

   Bring a wide pan of water to a bare simmer with the vinegar. Crack each egg into a cup first.

   For this step

   • 1 tbsp white wine vinegar
4. 4

   Slip the eggs in one at a time and poach for 3 minutes for a set white and a running yolk. Lift out onto kitchen paper.

   For this step

   • 4 eggs
5. 5

   Toast the muffins and warm the ham in a dry pan.

   For this step

   • 2 English muffins
6. 6

   Build: muffin, ham, egg, a generous spoon of hollandaise, and a dusting of cayenne.

   For this step

   • 1 pinch cayenne pepper

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