Eggs Benedict

Preheat grill on high and line a baking tray with foil.

Poach eggs

To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface.

Pour the clear yellow butter into a heatproof jug. Discard milky residue.

Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly.

With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary.

Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.

Place the ham or bacon on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until cooked to your preference. Transfer to a plate and cover with foil to keep warm.

Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.

Place ham or bacon on a plate and put the egg on top. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.