Eggs Benedict

Let's cook

1. 1

   Make hollandaise in a blender

   Blend the yolks, lemon juice, Dijon, cayenne, and a pinch of salt for 15 seconds. With the motor running, pour the hot melted butter in a very thin, steady stream.

   💡

   Thin stream, hot butter, motor running. Pouring too fast is the only way this splits.

2. 2

   Hold it warm

   Pour into a bowl and cover; it stays fluid for about 30 minutes in a warm spot. If it thickens, whisk in a teaspoon of warm water.

3. 3

   Set up the poaching water

   Bring a wide pan of water to a bare simmer with the vinegar. Crack each egg into a fine sieve first to drain off the loose white.

4. 4

   Poach

   Slide the eggs in and cook 3 minutes for runny yolks. Lift out with a slotted spoon onto kitchen paper.

5. 5

   Toast and crisp

   Toast the muffins until well coloured and warm the ham in a dry pan until the edges curl.

6. 6

   Assemble fast

   Muffin, ham, egg, a generous spoon of hollandaise, chives, and cracked pepper. Serve immediately — this is not a dish that waits.

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