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Ingredients
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For the dish
Hollandaise sauce
Method
Prepare components
- 1
Toast muffins and warm ham
Split the English muffins and toast them until golden. Butter the cut sides lightly with 1 tablespoon unsalted butter and keep warm in a low oven (90–110°C / 200–225°F). Warm the carved ham slices in a skillet over medium-low heat for 1–2 minutes per side until heated through and slightly caramelized; keep warm on a plate tented with foil.
- 2
Poach eggs
Fill a wide shallow saucepan with about 3 inches (7–8 cm) of water. Bring to a gentle simmer and add the 1 tablespoon white vinegar (helps egg whites set). Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach 3–3½ minutes for a runny yolk. Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs. Keep the poached eggs in a warm bowl of lightly simmering water (off heat) if serving all at once.
Make Hollandaise
- 3
Set up a double boiler
Place a heatproof bowl over (but not touching) a pot of barely simmering water. The bowl should be warm but avoid direct steam contact that’s too hot.
- 4
In the warm bowl, whisk together the 3 egg yolks, 1 tablespoon lemon juice, and 1/2 teaspoon Dijon mustard (if using) until combined and slightly thickened.
- 5
Whisk continuously while slowly drizzling in the 6 oz (≈170 g) hot melted butter in a thin stream. Start very slowly to emulsify, then increase the flow as the sauce thickens. Whisk until you have a smooth, glossy sauce about the consistency of heavy cream. If sauce becomes too thick, whisk in 1–2 teaspoons warm water or additional lemon juice to loosen.
- 6
Season the hollandaise with 1/4 teaspoon salt and a pinch (about 1/8 teaspoon) cayenne or a few drops hot sauce. Taste and adjust acidity with a little more lemon juice if desired. Keep the sauce warm by leaving the bowl over the warm water with heat turned off, stirring occasionally. Do not overheat or the sauce will break.
Assemble
- 7
Place one toasted English muffin half on each serving plate (two halves per person if serving 3 people). Top each muffin half with a warm slice of carved ham.
- 8
Carefully place a warm poached egg on top of each ham slice.
- 9
Using a spoon, generously ladle hollandaise sauce over each poached egg so it spills over the ham and muffin.
- 10
Season with a light sprinkle of the remaining 3/4 teaspoon salt and freshly ground black pepper to taste (use sparingly; ham is salty). Garnish with finely chopped fresh chives.
- 11
Serve immediately while everything is warm.