Method

• 1.
  For the hollandaise, place the butter in a large microwave safe jug and cover with plastic wrap. Microwave on high in 30-seconds bursts for 1 minute or until melted. Remove and set aside for 3 minutes to cool slightly and for the milk solids to settle on bottom of jug.

• 2.
  Place yolks, 1/2 tsp salt flakes and juice in a tall jug. Using a handheld stick blender, blitz until just combined and smooth. Slowly pour in the melted butter in a thin and steady stream, blitzing and moving the stick blender up and down as you go. Continue adding the melted butter until the mixture is very thick, making sure to leave behind all of the white milk solids that have settled in base of jug. Season, then whisk until very well-combined and smooth. Set aside. If the sauce thickens more on standing, whisk in 1-2 tsp warm water.
• 3.
  Bring a large saucepan of water to a very gentle simmer over a medium-low heat. Swirl the water with a wooden spoon, then gently add four of the eggs, one at a time, and poach for 6 minutes until whites are set and yolks are still runny. Use a slotted spoon to transfer to a plate. Repeat the process once more, swirling the water first, then poaching the remaining four eggs.
• 4.
  Place buttered toast onto serving plates, spread tops with 1 tsp each of hollandaise, then top with ham and eggs. Spoon over remaining hollandaise and season liberally with salt flakes and freshly ground black pepper. Serve sprinkled with chives.