Eggs Benedict

A brunch classic that looks harder than it is. Make the hollandaise first and keep it warm while you poach the eggs. 1. For the hollandaise, melt the butter. Whisk the egg yolk with the lemon juice in a heatproof bowl set over a pan of barely simmering water. 2. Pour in the melted butter in a thin stream, whisking all the time, until the sauce is thick and glossy. Season with salt and a pinch of cayenne and take it off the heat. 3. Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a cup, stir the water into a slow whirlpool and slide the eggs in. Poach for 3 minutes. 4. Meanwhile, split and toast the muffin and warm the ham in a dry pan. 5. Top each muffin half with ham and a poached egg, spoon over the hollandaise and finish with chopped chives.