Eggs benedict baguette

Heat the oven to 110C/fan 90C/gas ¼. To make the hollandaise, whisk the yolks, 1 tbsp vinegar and a pinch of salt in a heatproof bowl. Set over a small pan of gently simmering water (make sure the bowl isn’t touching the water). Whisk for about 3-5 minutes over the heat until pale and thick. Add cubes of butter, 2 at a time, to the bowl, continually whisking, and wait for this to be incorporated until you add more. Keep adding the butter, and whisking until the sauce thickens, and turns into a thick hollandaise. Add the lemon juice, and keep warm until needed, giving it a whisk every so often so it doesn’t form a skin.

Bring a pan of water to a gentle simmer. Add the 1 tsp vinegar and swirl the water to make a vortex. Add cracked eggs, one at a time, to the middle of the pan and cook for 2-3 minutes until the white is just set. Scoop out, and plunge into ice water. Repeat with the remaining eggs and keep in the ice water until you’re ready to serve. Meanwhile, split the baguette down one side, horizontally, and pull out some of the bread in the middle to make a hollow for the eggs to sit in. Butter generously and put in the oven for 5-10 minutes to warm through.

To serve, add all the eggs back to boiling water for a minute to reheat. Add the ham to the warmed baguette, and cut into portions now (this will make it easier to divide later when the eggs are in). Drain the eggs on kitchen paper and divide between the baguette sections. Drizzle over some of the hollandaise, add a pinch of cayenne, and scatter over a few rocket leaves.

Serve with the remaining hollandaise, in little pots, for dipping.

Cook's notes

This way of making hollandaise, by gradually adding the butter, rather than melting it and adding to the yolks off the heat means it’s very difficult for the sauce to split. Keep adding the butter and whisking until it emulsifies.