Eggs Benedict

Place the butter in a pan over a very low heat. 

Skim away any solids that rise to the top without heating the butter too much – you should be left with a golden clarified butter

Place the shallot, peppercorns and vinegar in a small pan and reduce by ¾. 

Pass through a sieve and set aside

Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of simmering water and whisk until doubled in volume

Remove from the heat and slowly start to add the clarified butter a little at a time until fully incorporated and emulsified.

If it is getting a little thick or looking like it is starting to split, just add a little warm water

Poach eggs for 3 minutes

Toast the muffins

Arrange Parma ham over the muffins. 

Top each half with a poached egg. 

Warm the Hollandaise gently over a pan of simmering water before spooning generous amounts over the eggs to serve