Eggs Benedict

For the sauce, heat the vinegar in a small pot and simmer until reduced by half. Transfer to a heatproof bowl over a pot of gently simmering water, add the egg yolks and whisk until the mixture leaves a ribbon trail when you lift the whisk. Gradually whisk in the butter until the sauce has thickened. Season, remove from the heat and set aside.

Place 2 pieces of toast on each plate, top with the ham and poached eggs, spoon a little of the sauce over and serve.