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To warm you up: the finest recipe for the most delicious Eggs Benedict on your free Saturday. And Sunday. And Monday. And, and, and… Just buy the book, you will become the best chef in the world.

Preparation

1. Preheat the oven to 225 degrees. Melt the butter for the Hollandaise sauce in a saucepan over low heat. Clarify the butter by skimming off the foamy, protein-rich layer with a slotted spoon.

2. Whisk the 4 egg yolks fluffy in a stainless steel bowl, together with half of the lemon juice, the water, and the mustard. Place the bowl in a pan with hot (not boiling) water and slowly and gradually heat the egg yolks over low heat. The temperature should not exceed 60 degrees, otherwise the egg will curdle. Whisk the egg yolks with a whisk until they thicken and you have a smooth, thick, and creamy mixture. Remove the pan from the heat and gradually whisk in the clarified butter into the egg mixture until you have a smooth sauce. Wait each time to add more until the butter is fully absorbed. Season the sauce with lemon juice, salt, and pepper. Keep the sauce warm in a thermos. Or use the stainless steel bowl, cover with plastic wrap, and place in a pan with warm water. The sauce is served lukewarm.

3. Poach the eggs. Heat water in a tall, deep pan just below boiling. Add the vinegar. Crack an egg into a small cup. Make a large whirlpool in the center of the pan with a (ladle) spoon and quickly drop the egg from the cup into the whirlpool. Let the egg cook for another two to three minutes until the white is set, but the yolk is still soft. Set the egg aside on a plate and repeat with the remaining eggs.

4. Meanwhile, halve the toast rolls and place them cut side up on a baking sheet lined with parchment paper. Spread the toast rolls with butter and toast them in the oven for six minutes until golden brown. Distribute the ham over the toast rolls and bake them for another three minutes in the oven.

5. Divide the toast with ham over four plates. Place a poached egg on each toast and season with salt and freshly ground black pepper. Finally, carefully spoon the Hollandaise sauce over it and garnish with chives and cayenne pepper.