Traditionalist Recipe
two poached eggs, grilled ham, green onions & a dash of blackening spice on top of a crispy English muffin with creamy hollandaise
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Ingredients
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Eggs and Ham
English Muffin
Hollandaise Sauce
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a saucepan over low heat, melt the stick of unsalted butter until it is completely liquid. Remove from heat and set aside.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
- 3
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is smooth and thickened. Add a pinch of salt and a dash of cayenne pepper for flavor. Keep warm.
Prepare the Eggs and Ham
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 5
- 6
Chop the Green Onions
Finely chop the green onions and set aside for garnish.
Assemble the Dish
- 7
Toast the English Muffin
Split the English muffin in half and toast until golden brown.
- 8
Layer the Ingredients
On each half of the toasted English muffin, place a slice of grilled ham, followed by a poached egg.
- 9
Add the Hollandaise Sauce
Drizzle the warm hollandaise sauce generously over the poached eggs.
- 10
Garnish and Serve
Sprinkle the chopped green onions and a dash of blackening spice on top. Serve immediately.