Smoked Ham Eggs Benedict

Method

1. 1

   Make the hollandaise: blend the yolks, lemon juice, salt and cayenne for 10 seconds. With the blender running, slowly pour in the hot melted butter in a thin stream until thick and glossy. Keep warm in a bowl over (not in) warm water.

2. 2

   Warm the Mt Warning Smoked Ham gently in a dry pan over low heat for 30 seconds a side - just enough to take the chill off. Do not crisp it; the ham is fully cooked and high heat dulls the smoke flavour.

3. 3

   Bring a wide pan of water to a bare simmer. Add the vinegar. Crack each egg into a small cup, swirl the water, and slide each egg in. Poach 3 minutes for a runny yolk. Lift out with a slotted spoon onto paper towel.

4. 4

   Meanwhile toast the muffin halves until deep golden - a smear of butter in the pan adds extra flavour.

5. 5

   Build: muffin, folded slices of warm smoked ham, poached egg, generous spoon of hollandaise. Finish with chives and a pinch of cayenne. Serve immediately.