Preheat grill on high and line a baking tray with foil.
To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface.
Pour the clear yellow butter into a heatproof jug. Discard milky residue.
Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly.
With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary.
Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
Place the ham or bacon on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until cooked to your preference. Transfer to a plate and cover with foil to keep warm.
Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
Place ham or bacon on a plate and put the egg on top. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.
This is not a quick cook up. Probably a good idea for the weekend (unless you prepare the Hollandaise sauce in advance) To make this more like a traditional eggs Benedict, toast one of our "soft bread rolls" or use the fathead dough recipe to make a bun
Amount Per Serving
Calories 1125Calories from Fat 873
% Daily Value*
Total Fat 97g149%
Saturated Fat 44g220%
Polyunsaturated Fat 8g
Monounsaturated Fat 35g
Total Carbohydrates 3g1%
Dietary Fiber 0.2g1%
* Percent Daily Values are based on a 2000 calorie diet.