Eggs Benedict with Parma ham

Pre-heat the grill. Put the sauce mix in a small non-stick pan and gradually stir in the milk. Bring to the boil, stirring all the time. Remove from the heat and immediately stir in the butter. Keep warm.

Cook the Parma ham in a dry frying pan until it starts to crisp. Keep warm.

Split and toast the muffins. Top with Parma ham and keep warm.

To poach the eggs, pour boiling water into a large frying pan to a depth of 3cm, add the vinegar and a pinch of salt, and heat until simmering. Break an egg into a cup.

With a wooden spoon handle, swirl the water to make a 'whirlpool' and slide the egg into it. Repeat with more eggs. Cook for 3-4 minutes or until the whites are set and the yolks are still soft. If it's easier, you could cook the eggs in two batches by cooking them three at a time.

Carefully lift out with a fish slice and put on the muffins. Serve with the sauce.

Tip: Chefs often poach eggs in advance, then store them in cold water for up to 24 hours. To serve, slip into a pan of simmering water and cook for 2 minutes until hot.