Zubereitung

1. 1

   For the hollandaise, melt the butter slowly. Whisk four egg yolks with a tablespoon of water and a squeeze of lemon juice over a water bath until thick and creamy, then trickle in the warm butter while whisking until the sauce comes together. Season with salt and keep warm.

2. 2

   Bring a wide pan of water with the vinegar to a gentle simmer. Crack the four remaining eggs one at a time and slide them carefully into the swirling water. Poach for about 3 minutes until the white is set and the yolk stays soft.

3. 3

   Halve the muffins and toast them golden. Warm the ham briefly in a pan.

4. 4

   Top each muffin half with a slice of ham and a drained poached egg.

5. 5

   Spoon over plenty of the warm hollandaise, scatter with freshly cracked pepper and chopped chives and serve right away.