very english breakfast

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• 1. step 1First, make poached eggs. Half fill a large pot with water, bring to a boil, then reduce heat to a gentle simmer. Fill a large bowl with ice water. Crack the eggs into a ramekin or coffee cup and carefully pour into the boiling water. Working quickly, add 3 more eggs in the same way.
  2. step 2Poach for 3 minutes or until whites are firm but yolks remain soft when lifted with a slotted spoon. Immediately transfer to cold water to stop cooking. Repeat with the remaining 4 eggs. Set aside (keep water boiling).
  3. step 3For the hollandaise sauce, combine 2 teaspoons of vinegar and marmite in a large heatproof bowl, mix until the marmite is almost dissolved, then stir in the egg yolks. Place the bowl over a large pot of barely boiling water.
  4. step FourAdd the butter a few cubes at a time, whisking constantly, and add only when the previous cube has melted. Scrape down the sides of the bowl from time to time with a spatula.
  5. step FiveOnce the butter is all mixed in (the hollandaise should be quite thick), remove the bowl from the heat and check the seasoning, adding a little more vinegar if you want some acidity. If necessary, whisk in 2-3 tablespoons of water to thin slightly to a coating consistency. Wrap a tea towel around the outside of the bowl to keep the sauce warm and set aside.
  6. step 6Toast the muffin halves until golden brown. Return the water to the pot and bring to a gentle boil. Using a slotted spoon, carefully return the poached eggs to the water and reheat for 30 seconds. Remove from the water and transfer to a plate lined with kitchen paper.
  7. step 7Divide the toasted muffin halves among 4 plates, top each with a slice of ham, and top with a poached egg. Spoon over warm hollandaise and sprinkle with chives. Serve with roasted cherry tomatoes if desired.