An international favorite - invented in the United States - eggs Benedict traditionally consists of poached eggs and sliced ham on toasted muffins, topped with a warm Hollandaise sauce.

Soft bread rolls or crumpets can replace the muffins for a less authentic but still good-tasting variation.

For a special occasion, before assembling the eggs Benedict pour 1 tablespoon of sherry over the slices of ham in a shallow dish; cover with kitchen foil and heat through in a warm oven for 5 minutes.

• ¾ cup Hollandaise sauce
• 4 muffins
• Butter for spreading
• 4 large eggs
• 4 slices cooked ham

First make the Hollandaise sauce and keep warm (see link at right).

Split the muffins and lightly toast. Spread with butter and keep warm.

To poach the eggs, half fill a large frying pan with water and bring to the boil (do not add salt). Reduce heat and break the eggs into the simmering water one at a time. Spoon the water over the eggs and cook for 3 minutes or until the eggs are set. Lift them out with a slotted spoon or an egg slice, allowing all the excess water to drain off. Keep the eggs warm on a plate lined with absorbent kitchen paper.

Top each buttered muffin with a slice of ham then a poached egg. Spoon over the warm Hollandaise sauce, and serve immediately.

Break eggs into a microwave egg dish or cup cake pan and carefully pierce the yolks and whites.

Pour hot water into the center of the dish, cover with a lid or microwave safe plastic wrap and cook at 70 per cent (Medium High) power for 2 minutes.