The stylish brunch : Eggs benedict

Serves 4

For the hollandaise

• 250g leftover cooked ham
• 1 knob butter
• 8 large eggs
• 4 English muffins
• 1 pinch cayenne pepper

• 4 egg yolks
• 20g lemon juice
• 20g white wine vinegar
• 1 Tabasco
• 250g salted butter

Step 1
Gently warm the ham slices in a little butter in a frying pan and cover them to keep them warm.

Step 2
For the hollandaise, combine the egg yolks, lemon juice, vinegar and Tabasco.

Step 3
Add to a small saucepan with the salted butter over a very low heat.

Step 4
Stir continuously as the butter slowly melts.

Step 5
Take off the heat if it’s getting too hot.

Step 6
Stir vigorously over a very low heat until the hollandaise is thick.

Step 7
Take off the heat and season to taste.

Step 8
Bring a wide pan filled with about 12cm water and a splash of extra vinegar to a very low boil.

Step 9
Crack each egg into a ramekin, then slip the eggs gently into the water and poach for 3 minutes.

Step 10
Remove from the water and drain on a plate.

Step 11
At this point, you can trim the untidy edges of the egg with scissors, taking care not to break the yolk.

Step 12
Slice the muffins and toast, divide the warm ham slices generously between them and put the poached eggs on top with a generous spoonful of hollandaise over each poached egg.

Step 13
Lightly dust with cayenne and serve.