Blue Willow Classic Recipe

Toast muffins

Split the wheat English muffins and spread about 1/2 tbs butter on each cut side. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in skillet or 2–3 minutes in toaster. Keep warm.

Heat a small skillet over medium-high heat and add 1 tsp oil or butter. Grill the ham slices 1–2 minutes per side until warmed through and slightly caramelized. Remove and keep warm.

Warm the milk in a small saucepan until just below simmering (small bubbles at the edge). Keep warm off the heat.

In a separate saucepan over medium heat, melt 2 tbs butter. Sprinkle in 2 tbs flour and whisk to form a roux. Cook 1–2 minutes, whisking constantly, until the raw flour smell disappears but it does not brown.

Slowly pour the warm milk into the roux in a steady stream while whisking to avoid lumps. Continue to whisk and cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Reduce heat to low. Stir in 1 cup grated sharp cheddar a handful at a time, whisking until fully melted and smooth. Whisk in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire, 1/8 tsp white or black pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep the sauce warm over the lowest heat, stirring occasionally; if it gets too thick, stir in up to 1–2 tbs warm milk to loosen.

Bring a deep saucepan of water (about 3–4 inches deep) to a gentle simmer (small bubbles breaking on bottom, not a rolling boil). Add 1 tsp white vinegar to the water — this helps eggs coagulate — and reduce heat to maintain a gentle simmer.

Crack each egg into a small cup or ramekin. Create a gentle vortex in the simmering water by stirring with a spoon (optional for neater whites). Slip each egg gently from the cup into the water and let cook undisturbed for 3 minutes for a runny yolk or 3.5–4 minutes for a slightly firmer yolk.

Use a slotted spoon to lift the poached eggs. Briefly drain on a paper towel and season lightly with a pinch of the 1/4 tsp sea salt.

Place the two toasted English muffin halves (bottoms up) on plates. Divide the grilled ham between the muffins (2 oz or 2 slices per muffin). Place one poached egg atop each ham-topped muffin half.

Spoon a generous 1/4 cup (about 4 tbs) of warm cheddar cheese sauce over each poached egg, letting it cascade over the sides. If needed, warm sauce briefly to ensure pourable consistency.

Sprinkle the eggs and sauce with chopped chives and a pinch of freshly ground black pepper, if using. Serve immediately.