The Classic Recipe
All-natural shaved ham piled high on an English muffin, and topped with two poached eggs and hollandaise.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For the Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water one at a time. Cook for about 3-4 minutes for a runny yolk, or longer for firmer yolks. Use a slotted spoon to remove the eggs and drain on a paper towel.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let cool slightly.
- 4
Whisk the Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until pale and slightly thickened.
- 5
Combine and Emulsify
Slowly drizzle the melted butter into the egg yolk mixture while whisking vigorously. Continue whisking until the sauce is smooth and thickened. Season with 1 teaspoon of salt and a pinch of cayenne pepper.
For the Assembly
- 6
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 7
Layer the Ingredients
On each toasted muffin half, layer 4 ounces of shaved ham, followed by a poached egg.
- 8
