Boil up about 1 l water, vinegar and 1 level tablespoon of salt in a wide pot. Wash and finely chop the chives
Beat the eggs one by one in a ladle or cup and slide them one by one into the boiling vinegar stock. Leave to stand at low heat for about 4 minutes
For the sauce heat 1/8 l water. Stir in sauce powder, bring to the boil. Add cream and bring to the boil again. Remove from heat and add 2-3 tbsp. of butter (less than indicated on the packet) in small pieces. Season to taste with salt and pepper.
Briefly fry the ham in 1 tbsp. hot butter. Remove the eggs and dip them briefly in cold water. Drain. Cut off any excess egg white
Arrange breads with 1 slice of ham, some sauce hollandaise and 1 egg. Sprinkle with chives. Garnish