The best eggs Benedict

Start by making the hollandaise sauce. Put the egg yolks into a medium-sized glass bowl and half-fill a small saucepan with boiling water. Make sure the bowl fits snugly in the saucepan without touching the water, as this would cause the yolks to overheat.

Melt the butter in a small saucepan, then reduce the heat down to its lowest setting to keep warm.

Add the lemon juice and mustard to the egg yolks with a pinch of salt. Using a balloon whisk, mix everything together, then place the bowl over the saucepan of water. Whisk vigorously for 1 minute over a low heat so the eggs begin to cook and thicken slightly.

Using a tablespoon measure, drizzle 1 tbsp warm butter into the egg yolks, whisking continuously. Continue to add the butter spoon by spoon, whisking well before each addition, until incorporated. You should be left with a thick, smooth sauce (see tips for how to rescue it if it starts to split). Season to taste with salt and extra lemon juice, then turn off the heat and cover the bowl with a lid or plate until needed.

To poach the eggs, bring a large saucepan of water to a gentle simmer. Crack the eggs, one at a time, into a ramekin, then pour into a fine mesh sieve or slotted spoon and allow the watery part of the egg white to drain away over a bowl. Place the egg back into the ramekin, then tip gently into the boiling water. Allow to cook, undisturbed, for 2-3 minutes, or until the white is firm and the yolk set but runny inside. You should be able to cook 2 eggs at a time. Remove from the water using a slotted spoon and drain on a plate lined with kitchen paper.

Slice each muffin in half and toast until golden. Butter each half, then top with fanned out avocado slices and a generous heap of ham hock. Move to serving plates, then add the poached eggs.

Give the hollandaise a mix. If it has cooled down too far, gently reheat it over the pan of simmering water. Add 1 tsp water to the sauce if it is too thick. Pour the hollandaise onto the eggs and serve with a snip of chives.