Eggs benedict

This is one of my favourite breakfasts, it reminds me of when Christian proposed to me, we were staying at the glorious Santa Ynez Inn (http://www.santaynezinn.com/mb/) in the beautiful wine growing region above Los Angeles in California doing a wine tour. He proposed at sunset whilst we were having a picnic on the Foxton Canyon Road and it was magical. The next day I woke up and ordered an eggs benedict for breakfast. It's a truly decedent start to the day, mainly due to the quantity of butter used to make the hollondaise sauce which slathers the top of this dish. However, once in a while, it's nice to have a treat to start the weekend! 

Ingredients

Sauce: 2 egg yolks, 1/2 lemon juiced, 1 pack unsalted butter, salt and pepper to taste. 

Muffins, brioche or a bread of your choice,  slices of thick ham, 2 eggs. 

Melt the butter in a pan and skim any white white residue which forms on the top, set aside but keep warm. Set a bowl over a pan of simmering water and add the 2 egg yolks and lemon juice, start to whisk continuously. The eggs will thicken up over the heat, once they have thickened (around 6 mins whisking) take the bowl off the pan and very gradually add the butter a tiny drizzle at a time, whisking thoroughly all the time. The sauce will start to become glossy and thick, if it gets too thick use a table spoon of warm water to thin it a little. 

Once the sauce is ready, season to taste. Toast the bread, poach the eggs and then stack the bread, ham and poached eggs on plates and slather with the sauce.