Hollandaise Sauce

Place the lemon juice, vinegar and egg yolks into a clean glass bowl and season with salt and pepper. Whisk together until light and frothy.

Place butter into a small saucepan and allow to melt over medium heat. Using a spoon, remove all milk solids (white foam) that have surfaced until you are left with clarified butter.

Place the egg mixture over a pot of simmering water and whisk for a few minutes until slightly thickened. Slowly whisk in the clarified butter, a tablespoonful at a time, adding a splash of water if the sauce becomes too thick too quickly. Remove from heat and set aside. Keep warm while you poach the eggs.

Poached Eggs

Bring a medium pot of water to the boil and add the vinegar. Lower the heat to a simmer and, using a spoon, stir the water to create a whirlpool effect. Crack the eggs gently into the centre of the whirlpool and poach for 3–4 minutes. The yolks should still be soft in the centre. Remove with a slotted spoon and drain on some kitchen paper.

To serve, lightly toast the English muffins and top with a slice of smoked ham. Place a poached egg onto each halved muffin and spoon over the Hollandaise sauce. Garnish with chopped chives and serve immediately.