“Eggs Benedict is a very popular dish at The Wolseley – we sell over 2,000 a month. Its inception is hotly debated but most agree that the dish was created in New York at the end of the 19th century during the American renaissance.

One story I like is that of Lemuel Benedict, a retired Wall Street stockbroker. He wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered ‘buttered toast, poached eggs, crisp bacon and a hooker of hollandaise.’ The maître d’hôtel, Oscar Tschirky, was so impressed with the dish that he put it on the breakfast and lunch menus but substituted ham and a toasted English muffin for the bacon and toast.

The key to a great hollandaise is great ingredients. Look for very fresh eggs that are local, free range and organic with a deep yellow yolk. The quality of the ham is also imperative – choose Yorkshire ham. Lastly, avoid supermarket muffins, as they tend to be doughy. Either make them yourself or go to your local bakery.” Maarten Geschwindt, Head Chef

Serves: 2

What You’ll Need:

• 4 free-range, organic eggs
• 4 English muffins
• 4 slices Yorkshire ham
• butter, for muffins
• good pinch cayenne pepper
• good pinch chopped chives
• salt, to season

For the hollandaise sauce: (makes about 250 ml/1 cup):

• 4 tbsp white wine vinegar
• 2 shallots, coarsely chopped
• 10 peppercorns
• 175 g (1½ sticks) butter, cut into cubes
• 3 egg yolks
• juice of ½ lemon
• salt, to season

Chef’s Tip:

If the sauce should separate at any point, beat a fresh egg yolk with a spoonful of water in a clean bowl. Whisk the separated sauce into the egg and it should magically come back to a smooth sauce.

What To Do:

• First make the sauce: put the vinegar, shallots and peppercorns in a pan and bring
• to the boil. Continue to boil until the sauce is reduced to about two-thirds. Strain into a glass bowl.
• Clarify the butter by melting it in another heavy pan over a gentle heat. Skim the surface until only clear liquid remains. Remove from the heat and allow to settle and cool until tepid. Carefully pour out the clarified butter into a bowl, leaving any solid residue behind.
• Place a round, heatproof bowl over a pan of simmering water. Add the egg yolks and the reduction. Beat the mixture over the heat until it forms a smooth, thick, pale mass. Remove from the heat and whisk vigorously (in the same direction), adding enough of the clarified butter to make a thick, creamy sauce. Adjust the flavour with a little lemon juice and salt, to taste. Keep warm.
• Poach the eggs in a large pan of water for 3–4 minutes and remove with a slotted spoon.
• Toast the muffins under a medium grill, first removing a thin slice from the top of each. Keep the grill on.
• Butter the muffins and arrange the ham on top. Press a spoon into the muffins to give the egg a neat hollow to sit in. Briefly return under the grill to warm.
• When the eggs are cooked, drain well and season with salt. Place them in the muffin hollows and spoon over the sauce. Sprinkle with cayenne pepper and chives.

These recipes feature in London: The Cookbook by Cara Frost-Sharratt, published by Frances Lincoln, an imprint of The Quarto Group.