Do the same for another egg, drop it in gently wihout touching other egg.
Lower heat and cook eggs for 4- 5 mins. Lift eggs and pkace on paper towels to drain eggs.
Toast two halves of muffin bread and serve eggs benedict on top of bread and with or bacon and washed and torn into bite-size lettuce leaves on the side.
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Recipe from Good Food magazine, September 2005