• 8 eggs, poached
• 4 English muffins, split
• 25g butter, softened
• 8 thick slices leg ham
• Salt and freshly ground black pepper, to season
Cheat's hollandaise sauce
• 250g butter, chopped
• 5 egg yolks
• 1 Tbsp white wine vinegar
• 2 tsp finely chopped fresh tarragon
• Salt and white pepper, to season
To make hollandaise sauce, melt butter in a small saucepan over a medium heat. Bring to the boil, then remove from heat and transfer to a heatproof jug. Put egg yolks and white wine vinegar in a food processor and process until smooth. With motor running, gradually add hot butter, in a slow and steady stream, until sauce thickens.
Transfer to a heatproof jug, stir in tarragon and season with salt and white pepper to taste. Set aside to cool slightly for 5 minutes.
Meanwhile, poach eggs and toast muffins until golden. Spread a little butter on inside of each muffin half. Top each with 1 slice ham and 1 poached egg. Spoon hollandaise sauce over each muffin half and season with salt and freshly ground black pepper to serve.