On a cutting board, butter an english muffin, on the inside (the side with lot of little holes). The inside will become the side that you grill. Flip the muffin halves out so that the butter is facing the cutting board and then assemble your sandwich. Spread a wee bit (or a lot, if that’s you’re thing) of mustard on one muffin half. Top each muffin with a quarter of the shredded gruyère, two slices of prosciutto, and another quarter of the cheese. Top with the remaining muffin half and repeat to make the second sandwich.

Heat up a non-stick pan over medium heat and carefully move the sandwich to the pan. Fry until golden brown and crispy, flipping once. Top each sandwich with a poached egg, hollandaise, chives, and freshly ground pepper. Enjoy immediately.

Whisk the egg yolks, butter and water in a heavy bottomed saucepan, over low heat. Whisk constantly until the butter melts and the sauce starts to thicken. DO NOT be tempted to turn up the heat – your sauce will break if you do.

Once the butter has melted, turn the heat up to medium-low and whisk furiously until it thickens. When it is thickened to your taste, squeeze in a bit of lemon. Use immediately.

Fill a large pot with water and attach the Nomiku and set it to 64°C. When the water reaches 64°C, gently place as many eggs as needed into the water. Set a timer for 45 minutes. When the 45 minutes are up, remove the eggs from the water bath. To eat, crack the egg into a small dish and if there are any loose whites, tip the dish slightly to pour them out. Gently slide the egg onto your dish and enjoy!