Eggs Benedict

Fill a large pot with water to one-third capacity, add 30ml white wine vinegar, and heat until simmering at approximately 85°C (185°F).

Crack one egg into a small bowl and gently slide it into the simmering water; repeat for all eggs and cook for 2 to 3 minutes.

Remove the eggs using a slotted spoon and place them into an iced water bath to stop the cooking.

Transfer the chilled eggs to kitchen paper and allow them to drain thoroughly.

Melt 225g cubed butter in a medium saucepan over low heat, then pour the liquid butter into a jug.

Combine 60ml vinegar, shallots, peppercorns, and the bay leaf in a small saucepan and boil until the liquid reduces to approximately 30ml (2 tablespoons).

Place 3 egg yolks, salt, and sugar in a heatproof bowl over a pan of simmering water and whisk until the mixture is pale and frothy.

Strain the vinegar reduction through a fine sieve into the egg yolks and whisk to combine.

Slowly pour the melted butter into the yolk mixture in a thin, steady stream while whisking constantly until the sauce is thick and glossy.

Place the poached eggs back into simmering water for 1 minute to reheat, then drain on kitchen paper.

Toast the English muffin halves until golden and spread with softened butter.

Place a muffin half on a plate, top with ham, a poached egg, and a spoonful of hollandaise; garnish with chives and serve.