Eggs benedict recipe

Directions

1. 1
   Put two egg yolks (Gizzi uses free range), 1/2 teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
2. 2
   Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3-5 minutes).
3. 3
   Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it's all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water).
4. 4
   Season with a squeeze of lemon juice and a little cayenne pepper.
5. 5
   Keep warm until needed.
6. 6
   Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft.
7. 7
   Lift each one out with a slotted spoon and drain on kitchen paper.
8. 8
   To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise.