Classic Eggs Benedict

1hr · 2 servings Ingredients: • 2 English muffins, halved • 2 burford brown eggs • 2 thick slices of ham • 150g butter • 2 egg yolks • Lemon juice • Pinch of cayenne pepper • 1 tsp white wine vinegar • Finely chopped chives Instructions: • Making hollandaise (by hand): Place a pan with roughly 2 inches of water on to boil, and make sure a heatproof bowl will fit on top and the base won’t touch the water. Then turn the heat down so it is on a very gently simmer. In a small pan melt the butter, making sure it does not burn. Remove from the heat but keep it warm. Next place your egg yolks in the heatproof bowl and place it over the pan (if your water is too hot it will cook your eggs). Using a balloon whisk, whisk your egg yolks and then add your vinegar and continue to whi