Thickly-sliced ham, perfectly poached eggs and creamy hollandaise sauce all piled on top of a toasted muffin
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Put the vinegar mixture, bay leaf and peppercorns into a small pan and simmer rapidly until reduced to 1tbsp. Strain into a bowl and leave to cool. This can be made in advance and left in the fridge until needed.
Using a handheld electric whisk, mix in the rest of the butter, piece by piece, making sure it’s fully blended before adding the next. If the mixture starts to look oily, add a drop of the vinegar reduction or a squeeze of lemon juice.Once all the butter has been added, remove from the heat and check the seasoning, adding lemon juice if necessary. The sauce should be thick but light in texture. If it is too thick, loosen with a few drops of tepid water.
poached egg, then pour over a generous spoonful of the warm sauce. Garnish with the chopped chives and serve immediately.
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