Œufs Benedict

03 — Method

1. Melt the 250 g (1 cup + 2 tbsp) butter in a small saucepan over very low heat until fully liquid and hot (about 60°C / 140°F). Keep it warm without boiling; its temperature is key to the hollandaise.
2. Put the 4 yolks in the stainless steel bowl with 1 tbsp cold water and the white vinegar. Whisk hard for 1 minute off the heat.
3. Set the bowl over simmering water (the bottom shouldn't touch the water). Whisk nonstop for 4 minutes until the yolks are pale, tripled in volume and foamy.
4. Off the heat, whisk in the warm melted butter in a very thin stream, as for mayonnaise. Season with lemon juice, fleur de sel, white pepper and cayenne. Keep warm.
5. To poach the eggs: bring the large pot of water to a simmer (not a boil) with 2 tbsp white vinegar. Crack each egg into a small ramekin first.
6. Swirl the water with a spoon and gently slide each egg into the center. Poach 3 minutes: the white should wrap the still-runny yolk. Lift out with a slotted spoon onto paper towels.
7. Split the 4 English muffins and toast until golden and crisp. Butter them lightly while still hot.
8. On each muffin half on a warm plate: 1 folded slice of prosciutto, 1 poached egg, and plenty of hollandaise. Sprinkle with snipped chives and freshly ground pepper. Serve right away.