2 teaspoons white vinegar (such white wine, cider or malt vinegar)
15 g (1/2 oz) butter
15 g (1/2 oz) packet powdered Hollandaise sauce mix
150 ml (1/4 pint) milk
2 English muffins, split
150 g (5 oz) wafer-thin ham
Bring a large pan of water to a gentle simmer and add the vinegar. Stir the water with a large spoon to create a swirl and carefully crack an egg into the water, followed by a second. Cook for 3 minutes, then remove with a slotted spoon and keep warm. Repeat the process with the remaining eggs.
Meanwhile, melt the butter in a small saucepan and stir in the Hollandaise mix. Slowly pour in the milk, stirring to prevent lumps from forming. Bring to the boil, then reduce the heat and simmer gently for 1–2 minutes. (Alternatively, make up the Hollandaise sauce according to the packet instructions.)
Lightly toast the muffins and arrange on serving plates. Top each muffin half with some wafer-thin ham. Place 1 poached egg on top of each muffin half and spoon over some sauce. Season with pepper and serve immediately.