Ciabatta Eggs Benedict

Directions
Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

To make the hollandaise:

1. Place 3 egg yolks in a heatproof bowl with 1 tablespoon cold water; whisk for 1 to 2 minutes until the mixture becomes light and frothy. Place the bowl over a pan of barely simmering water - don't let the bowl touch the water because if the egg mixture gets too hot, they may scramble as they heat. Continue to whisk for another 1 or 2 minutes until warmed and slightly thickened. Slowly add cubes of softened butter, 1 at a time, whisking continually until mixture thickens. Season with salt and lemon juice. Transfer it to a heatproof jug and keep warm in a pot of warm (but not hot) water while you poach the eggs.

To poach the egg:

2. Bring a wide, deep pan of water and 1 tablespoon vinegar to the boil - the vinegar will help the eggs to set quicker. Lower the heat and use a spoon to stir the simmering water to create a swirl. Crack each egg into a separate ramekins or small bowls. Gently slide the eggs into the water, one at a time. Cook until the egg white has set but the yolk is soft and runny, about 2 minutes. Use a slotted spoon to carefully scoop out the poached eggs. Drain on kitchen paper to remove any excess water.

To serve:

3. Butter the toast if desired, arrange ham on top of each slice, then top with a poached egg. Spoon or drizzle hollandaise sauce on top of the poached egg and garnish with some chopped chives.