Eggs Benedict

1. For the hollandaise, whisk the egg yolks with the lemon juice over a bain-marie until foamy.

2. Drizzle in the melted, lukewarm butter in a thin stream, whisking constantly until it thickens. Season with salt and pepper.

3. Bring a pan of water to a gentle simmer, salt it and add a splash of vinegar. Stir a whirlpool.

4. Slide the eggs in one at a time and poach for 3 minutes – the yolk must stay runny.

5. Toast the bread slices and lay the ham on top.

6. Place a poached egg on each and spoon over plenty of hollandaise. Finish with pepper.

Tip: Hollandaise splits when it gets too hot – if the butter is hot or the steam too strong it curdles. Work lukewarm.