Eggs Benedict

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Step 1

Put the egg yolk into a heatproof bowl then whisk in the yoghurt, mustard and butter.

Step 2

Sit the bowl over a pan of simmering water and whisk for 4-5 minutes until thickened.

Step 3

Remove the bowl from the heat, whisk in the lemon juice and season to taste.

Step 4

Meanwhile poach the eggs in a pan of gently simmering water for 3 minutes then drain thoroughly.

Step 5

Lay the ham on top of the muffin halves then top with the poached eggs.

Step 6

Spoon over the sauce and serve.