The secret to a great, hangover-busting brunch is eggs Benedict, and the secret to the best eggs Benedict is perfect hollandaise. Try this recipe from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen.
Melt butter in a saucepan and skim any white solids from surface. Keep the butter warm.
Put the egg yolks, tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. keep warm until needed.
To make eggs benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.