Eggs Benedict, Florentine and Andersen

1. To poach the eggs, fill a large, wide pot half full with water and bring to a very, very low simmer. Add the vinegar. Crack one egg into a bowl. With a wooden spoon spin the water to a whirlpool and drop the egg into the centre. As the water stops spinning the whirlpool will draw the egg around itself. Poach the egg for about 4 minutes and then remove with a slotted spoon. Repeat for the remaining eggs. (Keep a tray of warm water in the oven to store the eggs once cooked.) 

2. For the hollandaise sauce, melt the butter in a small saucepan. Place a heatproof bowl on top of another saucepan of barely simmering water. Add the egg yolks and water and whisk until fluffy. Add the butter a little at a time until a thick sauce forms. Whisk through the lemon juice and salt.

3. To assemble the eggs Benedict, toast the muffin halves and top with just a little hollandaise. Add the ham and top with a poached egg. Finish with the hollandaise generously over the egg and grind over black pepper.