Eggs Benedict

Instructions

1. Preheat the grill to high. Put all the hollandaise ingredients in a heatproof bowl and add 6 tbsp hot water. Set the bowl over a pan of simmering water. Whisk for 5–6 mins or until the sauce thickens. Season. Remove the pan from the heat and set aside, keeping the sauce warm.
2. Place the bacon medallions on a baking tray and grill until crisp and browned. Set aside and keep warm.
3. Toast the sandwich thins under the grill on both sides. Set aside and keep warm.
4. Bring a large frying pan of water to the boil and add the vinegar. Reduce the heat so the water is barely simmering and add the eggs, 4 at a time (or fewer if you find it easier). Simmer for 3–4 mins or until they are cooked to your liking, then remove to a bowl of warm water. Repeat with the remaining eggs.
5. Put 2 pieces of toasted sandwich thin on each plate and top each with a bacon medallion. Place an egg on top and spoon over a little hollandaise. Sprinkle with chives to serve.