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An American favourite, perfect for brunch or lunch. You can use crisp rashers of streaky bacon instead of ham.

Hollandaise sauce:

1. Cut four 3 inch (7.5 cm) rounds from the bread slices with a pastry cutter. Brush with melted butter and cook in a moderately slow oven Mark 3 (160°C) 325°F for 30 minutes until golden brown.

2. Meanwhile poach the eggs (see below), cut four 3 inch (7.5 cm) rounds from the ham reserving the remainder for garnish, and prepare the hollandaise sauce.

3. Place 1 tbsp warm water with egg yolks, lemon juice and seasoning in a liquidiser or food processor. Mix until smooth. Melt the butter until foaming hot but not browning. Pour slowly into the food processor while the machine is still turning.

4. Continue blending until the sauce is smooth and thick. Top each bread round with ham and a poached egg.

5. Serve with the hollandaise sauce and garnish with thin strips of ham.

Serves 4

Poached Eggs

Always use very fresh eggs. Bring water to the boil in a shallow pan. Turn off heat, crack eggs into water as near to the surface as possible. Cover with lid and cook undisturbed for about 5 minutes until whites set. The water should hardly simmer — boiling water will distort the egg shape. Remove with a slotted spoon and drain. Trim neatly with a small knife.

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