Viennese Eggs Benedict | With Bone-in Ham & Horseradish Hollandaise

Preheat the oven to 100 °C top/bottom heat to keep the brioche buns warm later. Gently melt the butter in a small saucepan over low heat and allow to cool slightly. Finely grate the fresh horseradish and finely slice the chives into small rings.

For the horseradish hollandaise, separate the yolks of 2 eggs (use the egg whites for another recipe). Place both egg yolks into a heatproof bowl along with 1 tbsp white wine vinegar, 1 tsp lemon juice, and a pinch of fine salt. Whisk over a gently simmering double boiler until creamy and thick (the bowl must not touch the water).

Remove the bowl from the double boiler and incorporate the melted butter, at first drop by drop, then in a thin stream while stirring continuously until a glossy, velvety emulsion forms. Stir in the freshly grated horseradish and season the sauce with a pinch of fine salt and pepper. Set aside in the warm double boiler to keep lukewarm.