PERFECT EGGS BENEDICT EVERY TIME (with HOMEMADE HOLLANDAISE SAUCE)

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together 2 egg yolks, lemon juice, few drops of white vinegar, cracked pepper. Add the 75g melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat.

To Poach Eggs: Fill a large pot with 3 inches of water. Bring water to a gentle simmer, Carefully break eggs into small bowl with cling film and spray with olive oil, fold up like a sack, attach rubber band or plastic restraint. Allow to cook for 3-6 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set aside

Add ham off the bone to a nice piece of toasted buttered bread. Followed by the two poached eggs, drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately. Enjoy:-)