Eggs Benedict with soldiers

Serves 4

For the Hollandaise sauce

For the eggs

Pre-heat your grill to medium-high.

Place the egg yolks in a large mixing bowl and whisk for 1 minute. Pour in the lemon juice and white wine vinegar and whisk until combined. Season with salt and pepper.

Fill a large saucepan with 1 inch of water and bring to the boil. Switch of the heat.

Melt the butter in another small saucepan. Make a bain-marie by placing the mixing bowl over the saucepan of water. Make sure the bowl doesn’t touch the water.

Whisk the eggs for a further minute. Slowly pour in the hot melted butter whilst whisking the eggs. Keep whisking until the sauce thickens. You now just need to keep it warm.

Cut the muffins in half and toast each side under the grill.

Meanwhile place a large frying pan on the hob and fill with 1 inch of water. Bring to the boil and turn down the heat so there’s only a few bubbles. Add the teaspoon of vinegar and pinch of salt and stir.

Carefully break in the eggs and let them cook for 1-2 minutes. Splash some water over the yolks to help them cook.

Remove the muffins from the grill and slice the tops into soldiers. Put the bottoms on four warmed plates. Top with the ham. Use a slotted spoon to remove and drain the eggs and carefully put them on the ham.

Whisk the Hollandaise once more before dolloping on the eggs. Serve with the soldiers.