EGGS BENEDICT

PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4

8 eggs

4 english muffins

200g shaved leg ham

¼ cup finely chopped fresh chives

HOLLANDAISE SAUCE 1½ tablespoons white wine vinegar 1 tablespoon lemon juice ½ teaspoon black peppercorns 2 egg yolks

125g unsalted butter, melted

1 Make hollandaise sauce.

2 To poach eggs, half-fill a large shallow frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, with a slotted spoon and drain on paper towel; cover to keep warm. Repeat with the other four eggs.

3 Meanwhile, split the muffins in half and toast.

4 Serve muffins topped with ham, poached eggs, hollandaise sauce and chives. Sprinkle with black pepper.

HOLLANDAISE SAUCE

Bring the vinegar, juice and peppercorns to the boil in small saucepan. Reduce heat; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Strain through a fine sieve into a small heatproof bowl; cool for 10 minutes. Whisk egg yolks into vinegar mixture. Set the bowl over a small saucepan of simmering water; don’t allow water to touch base of bowl. Whisk mixture over low heat for 3 minutes or until thickened. Remove bowl from heat; gradually whisk in the melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.