Eggs benedict

1.For the microwave hollandaise, melt the butter in a microwave-safe jug on high (100%) for 1 minute. Whisk the egg yolks, water and juice in a small microwave safe bowl. Cook, uncovered, on medium (50%), whisking every 15 seconds, for 1 minute or until thickened slightly. Don’t allow the egg yolk mixture to boil. Add the hot melted butter, a few drops at a time, to the egg yolk mixture, whisking constantly, until the mixture starts to thicken. Continue to add the butter, in a thin stream, whisking constantly, until all the butter is used. Season to taste with salt and freshly ground black pepper. Cover the surface of the sauce with plastic wrap and set aside to keep warm.

2.To poach the eggs, half-fill a deep frying pan with water, add the vinegar and salt. Bring water to the boil, then reduce to a simmer. Break an egg into a cup, ensuring the yolk is intact. Stir the water with a fork to create a whirlpool. Carefully pour the egg into the centre of the pan and cook for approximately 3 minutes. Remove the egg with a slotted spoon and place on a plate. Repeat with the remaining eggs.

3.To serve, toast the bread. Reheat the eggs by gently sliding them into a large bowl of boiling water for 30 seconds. Remove with a slotted spoon and drain briefly on paper towel. Top the toasted bread with the ham, poached eggs, hollandaise sauce and chives.