Eggs Benedict

Blend egg yolks, lemon juice, salt and cayenne pepper for 5 seconds. Heat butter until bubbling hot, then, with the blender running, pour it in in a thin stream until thick and creamy. Keep warm in a bowl over warm water.

Bring a wide pan of water to a bare simmer and add vinegar.

Crack each of eggs into a small cup. Gently tip 4 at a time into simmering water and poach for 3 minutes, until the whites are set and the yolks still soft. Lift out with a slotted spoon onto paper towel.

Meanwhile, toast english muffins and warm ham in a dry skillet for 1 minute per side.

Top each half of muffins and ham with ham and one of poached eggs, spoon over hollandaise and scatter with chives. Serve at once.