Eggs Benedict

1. 1

   To make the hollandaise, bring vinegar, lemon juice and peppercorns to a boil in a small saucepan. Reduce heat and simmer until reduced by 1/2. Strain then let cool. Combine egg yolks and vinegar mixture in a small bowl set over a small saucepan of simmering water. Whisk until mixture thickens and becomes pale. Remove from heat and gradually whisk in melted butter in thin steady stream until mixture is thick. Set aside is a warm place.

2. 2

   To make the poached eggs, half-fill a large shallow frying pan with water. Add vinegar and bring to a boil. Break 1 egg into cup then slide into pan. Working quickly, repeat process with 3 more eggs. When all 4 eggs are in pan, return water to a boil. Cover pan, turn off heat and let stand for 4 mins, or until a light film of egg white sets over each yolk. Using a slotted spoon, remove eggs, 1 at a time, from pan and place on a plate lined with paper towels. Repeat with remaining eggs.

3. 3

   To serve, top toast with ham, poached eggs, hollandaise and chives.

No additional tips available.