Tradition Is Good Recipe
Two poached eggs on a toasted English muffin with Virginia Ham and hollandaise.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Poaching Eggs
- 1
Prepare the Poaching Water
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to help the eggs hold their shape.
- 2
Poach the Eggs
Crack the eggs into individual small bowls. When the water is simmering, create a gentle whirlpool by stirring the water, then carefully slide each egg into the center. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.
- 3
Remove and Drain
Using a slotted spoon, remove the poached eggs from the water and place them on a plate lined with paper towels to drain excess water.
Making Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until fully melted. Do not let it boil.
- 5
Whisk the Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is light in color and slightly thickened.
- 6
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened and smooth. Season with salt and a pinch of cayenne pepper.
Assembling the Dish
- 7
Toast the English Muffin
Split the English muffin in half and toast it until golden brown.
- 8
Add Virginia Ham
Place a slice of Virginia ham on each half of the toasted English muffin.
- 9
Top with Poached Eggs
Carefully place a poached egg on top of each slice of ham.
- 10
Drizzle with Hollandaise
Generously drizzle the prepared hollandaise sauce over the poached eggs.
- 11
Garnish and Serve
Sprinkle chopped chives over the top for garnish. Serve immediately.