Eggs benedict

• white wine vinegar↗3 tbsp tbsp
• eggs↗4
• toasting muffins2
• parma ham↗4
• butter↗125g g
• egg yolks↗2
• white wine vinegar↗½ tsp tsp

  or tarragon vinegar

• lemon juice↗squeeze of
• cayenne pepper↗pinch of

Step-by-step instructions

1. 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. 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. 3

   Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.

4. 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. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3‑5 mins.

5. 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. 6

   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. 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.