Cook Time 20 minutes
4 eggs, fridge cold
4 slice of ham off the bone
1/2 bunch of chives, finely chopped
2 English muffins, split in half
140g butter, chopped
30ml lemon juice
4 egg yolks
Pinch of salt
Pinch of cayenne
Chives, finely chopped to garnish
Gently place eggs in boil water. Boil for 4-10 minutes, depending how firm you prefer your yolks. At the end of the cooking, remove eggs and cool under running cold water before carefully peeling. Turn water down to a simmer.
Place a bowl over simmering water so it sits over the water, not touching, and add the butter, lemon juice, egg yolks and 50ml of water in the bowl, whisk until combined. Season with salt and cayenne and stir as it cooks over the steam.
Toast the muffins. Top with ham and the soft-boiled eggs. Spoon the sauce over the eggs and garnish with lots of chives.