Eggs Benedict with cheat’s hollandaise sauce

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.