Eggs Benedict

8 eggs
4 English muffins
200g good ham
Cayenne pepper
Salt and ground black pepper
Sprig of tarragon, chopped (optional)

For the hollandaise sauce (makes about 500ml sauce): 
6 egg yolks
300g butter (preferably unsalted)
5 Tbsp hot water
2 Tbsp lemon juice
1 tsp finely grated lemon rind
Salt and pepper

Melt butter in pan over heat or in bowl in microwave. 
It should be warm, not hot.

In a heavy based, non-reactive pan (not aluminum) put
egg yolks and water with salt and pepper and whisk
till mixed thoroughly.  Put the pan on low heat and
whisk for 3 or so minutes, till mixture is creamy. 
Take care not to overheat or the eggs will start to
scramble.  Remove pan from heat and slowly pour in the
melted butter, much as you would for mayonnaise, a
little at a time to begin with and gradually increase
rate.  Stop adding before reaching the impurities at
the bottom of the butter pan or bowl.  Whisk in lemon
juice and rind.  (Note:  Mixture should be of thick
pouring consistency.  If it is too thick, pour in a
little warm water.)

Poach eggs in preferred way.

To serve, warm muffins and place two halves on each of
four warmed dinner plates.  Add slices of ham and
poached eggs, two per person.  Pour over hollandaise
sauce.  Sprinkle with cayenne pepper and tarragon if
using.

Serving suggestion:  For variation, use smoked salmon
under the eggs, or crispy grilled pancetta or bacon on
top.  The sauce can be made in advance and held for
hours if kept in a warm place.

History:  Apparently, a Wall Street financier, LeGrand
Benedict, a regular patron of New York's Delmonico's
restaurant, was in the habit of complaining there
wasn't anything interesting or new on the menu. The
result was this dish, which is believed to have been
created towards the end of the 19th century or the
early years of the 20th. The hollandaise sauce is one
of France's classics and, like mayonnaise, is an
emulsion of egg yolk, a fat and an acid. In the case
of hollandaise, the fat is butter, and the acid is
either vinegar, a white wine reduction, or lemon juice.

Serves 4

Contributed by Andrea Sherry
Source:  Ian Parmenter, Chef