Eggs Benedict with Hollandaise

Method

1. 1
   • butter160 g
   • apple cider vinegar2 tbsp

   Set up butter and poaching water — Melt the butter in a small pan over low heat and leave it to settle, then skim off the foam and keep it warm. At the same time fill a wide pan with about 6 cm of water, add 1 tablespoon of the cider vinegar and bring it to a bare simmer, with only the occasional bubble rising.

   ⏱5 min
2. 2
   • egg yolk3
   • apple cider vinegar2 tbsp

   Whisk the yolks to a sabayon — In a heatproof bowl set over the pan, but not touching the water, whisk the egg yolks with the remaining tablespoon of cider vinegar and a tablespoon of cold water. Whisk without stopping for three to four minutes until the mixture is pale, tripled in volume and thick enough to hold a ribbon; lift the bowl off the heat whenever it feels hot on the back of your hand.

3. 3
   • butter160 g
   • lemon juice1 tbsp
   • salt½ tsp
   • cayenne pepper1 pinch

   Emulsify the hollandaise — Off the heat, add the warm butter drop by drop at first and then in a thin stream, whisking all the while, until the sauce is thick and glossy. Season with the lemon juice, salt and cayenne, and stand the bowl over warm — never hot — water until needed.

4. 4
   • ham120 g

   Toast the buns, warm the ham — Toast the split buns cut side down in a dry frying pan until golden and crisp at the edge, then warm the ham slices in the same pan for a minute on each side.

5. 5
   • egg4
   • egg yolk3

   Poach the eggs — Crack each egg into a cup, stir the barely simmering water into a slow whirlpool and slide them in one at a time. Poach for 3 minutes, until the white is set and the yolk still gives under a fingertip, then lift out with a slotted spoon and blot on kitchen paper.

   ⏱3 min
6. 6
   • egg4
   • ham120 g
   • burger bun2
   • fresh chives1 tbsp
   • black pepper¼ tsp

   Assemble and sauce the plates — Build each plate: a toasted bun half, a slice of ham, a poached egg, then a generous spoonful of hollandaise poured over so it runs down the sides. Scatter with chives and black pepper and serve straight away — hollandaise waits for nobody.