Eggs Benedict with Hollandaise

Step 1 of 6Set 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.