Eggs Benedict

1) Warm the ham in a little butter in a pan. Leave the lid on so it stays warm.
2) For the hollandaise, heat the unsalted butter in a small pan until it begins to foam and brown flecks appear. Take off the heat and strain.
3) Combine the egg yolks, lemon juice, vinegar and white pepper.
4) Add to a small saucepan with the salted butter over a very low heat. Stir continuously as the butter slowly melts. Take off the heat if it’s getting too hot.
5) Once melted, slowly drizzle in the strained brown butter, stirring as you go.
6) Stir vigorously over a very low heat until the hollandaise is thick.
7) Add a splash of water if it gets too thick. Take off the heat. Season to taste.
8) Bring a wide pan filled with about 8cm water to a very low simmer.
9) Slip the eggs gently into the water and poach for three minutes.
10) Slice muffins and toast.
11) Divide the ham between the muffins, top each with a poached and add a generous spoonful of hollandaise.
12) Add a grind of black pepper and a sprinkling of chives to each.
13) Serve straight away.