Eggs Benedict:

1. Cut the muffins in half and toast each side.
2. Meanwhile, poach your eggs in the microwave using our M-Poach™ microwave egg poacher.
3. Top each muffin half with a slice of ham followed by the poached egg.
4. Drizzle over the hollandaise sauce.
5. Season and serve.

Hollandaise sauce:

1. Melt the butter in a pan and remove from the heat.
2. Whisk the egg yolks and white wine vinegar in a heat proof bowl.
3. Place the bowl over a pan or barely simmering water and continue to whisk.
4. Gradually add the butter to the mix while continuing to whisk (it is more important to do this very slowly otherwise it will curdle).
5. Add a squeeze of lemon (try using our Helix juicer to avoid any pips) and season to taste.