Eggs Benedict with Hollandaise sauce

Method

1. First, make the Hollandaise sauce and keep it warm. Put the egg yolks in a heavy, stainless-steel saucepan on a low heat or in a bowl over hot water. Add 2 teaspoons of water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next piece.

2. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from the heat immediately and add a little cold water to cool it quickly. Do not leave the pan or stop whisking until the sauce is made.

3. Finally add the lemon juice to taste.

4. If the sauce is slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to coating consistency. It is important to remember that if you are making Hollandaise sauce in a saucepan directly over the heat, it should be possible to put your hand on the side of the saucepan at any stage. If the saucepan feels too hot for your hand, then it is also too hot for the sauce.

5. Another good tip if you are making Hollandaise sauce for the first time is to keep a bowl of cold water close by so you can plunge the base of the saucepan into it if becomes too hot.

6. Next poach the eggs. Bring a small saucepan of water to the boil. Reduce the heat, swirl the water, crack the egg into a tiny bowl and slip the egg gently into the whirlpool in the centre, with the water temperature bubbling gently at just below boiling point. Cook for 3-4 minutes, until the white is set and the yolk is still soft and runny.

7. Meanwhile, toast or chargrill the bread, muffins or bagels. Slather a little butter on the hot bread and lay a slice of ham or freshly cooked crispy bacon on the base.

8. Lift out the poached egg or eggs on a perforated spoon; drain and place on top of the toast.

9. Coat generously with the Hollandaise sauce and serve immediately.