Soft-Cooked Eggs with Hollandaise and Ham

Bring a large pot of water to a boil over high. Gently place 4 eggs in boiling water; cook 6 minutes and 30 seconds. Quickly remove from water using a spider or slotted spoon, and transfer to a bowl filled with ice water. Let stand until completely cooled, about 10 minutes. Peel eggs, and set aside.

Combine wine, vinegar, coriander, and bay leaf in a large saucepan, and bring to a simmer over medium-high. Simmer until reduced by one-third (about 1/2 cup), 12 to 15 minutes. Remove from heat. Pour through a fine wire-mesh strainer into a large heatproof bowl, and discard solids. Let cool slightly, about 5 minutes. Wipe saucepan clean.

Meanwhile, separate whites and yolks from remaining 2 eggs; discard whites, or reserve for another use.

Add yolks to slightly cooled wine reduction in bowl, and whisk constantly until foamy, about 15 seconds. Add water to a depth of 1 to 2 inches to cleaned saucepan; bring to a simmer over medium-low. Place bowl with egg yolk mixture on top of saucepan so that bowl is sitting on sides of pan and not touching the water. With water at a constant simmer, slowly and gradually drizzle in melted clarified butter, whisking constantly, until a thick emulsion forms and mixture is thicker than heavy cream, about 10 minutes. Stir in salt, and remove from heat.

Fill a separate large saucepan with water; bring to a simmer over medium. Add peeled eggs, and cook until warmed, about 3 minutes. Drain.

Spoon about 1/3 cup hollandaise sauce onto each of 4 plates. Halve warmed eggs lengthwise, and arrange evenly on hollandaise. Sprinkle evenly with pepper. Drape ham slices evenly over eggs. Sprinkle each plate with 1 teaspoon chives and 1/2 teaspoon oil.