The Hollandaise sauce is normally tricky to master and needs much patience over a double boiler – this quick blender method is so simple. Serves 4
3 tbs white wine vinegar
2 tbs lemon juice or white wine
3 spring onions, chopped
Black pepper, to taste
1 bay leaf (optional)
4 free range egg yolks
250g salt reduced butter, roughly chopped
1-2 tbs lemon juice extra
4 English muffins, split & toasted
120g shaved ham
Chopped chives, to serve
Place the vinegar, lemon juice, spring onions, pepper and bay leaf into a small saucepan. Bring to the boil and simmer reducing to about 2 tbs. Set aside to cool. Drain and reserve liquid.
Place the egg yolks and vinegar reduction into the blender jug. Cover and select speed 3 (Mix). Pulse 6 seconds.
Heat the butter in a heavy based non stick saucepan over a medium low heat until hot and very foamy, swirling the pan occasionally.
Select the speed 3 (Mix) and begin blending. With the motor running, remove the ingredient cap and slowly add the butter in a ' fast' thin stream. As the sauce begins to thicken add the hot butter a little faster. Continue blending and adding the butter. Add the lemon juice to thin to the desired consistency and season with the salt pepper to taste.
Poach the eggs in a pan of simmering water until just firm.
To serve: Smear the muffins with a little Hollandaise sauce, top with the shaved ham, followed by the poached eggs and then spoon over the sauce. Top with the chives and serve immediately.