Classic* Recipe

Clarify butter

Melt the unsalted butter in a small saucepan over low heat until fully melted and foamy. Skim off foam and keep warm. Alternatively, keep melted butter in a small heatproof container.

Prepare double boiler

Place a medium heatproof bowl over (not touching) simmering water in a saucepan. The bowl should sit above the water so steam will gently heat the bowl.

Whisk yolks

Combine the 2 egg yolks, 1 tsp lemon juice, and 1 tsp cold water in the bowl. Whisk continuously until the mixture lightens slightly and becomes slightly thickened (about 1–2 minutes).

Emulsify with butter

Slowly drizzle the warm clarified butter into the yolk mixture while whisking constantly. Add the butter in a very thin stream at first to form an emulsion, then slightly faster once thickened. Continue until all butter is incorporated and sauce is smooth and thickened (2–3 minutes).

Season

Remove from heat. Whisk in 1 tsp kosher salt and 1/8 tsp white pepper or a pinch of cayenne. Taste and adjust with a few drops of lemon juice or salt if needed. Keep warm over very low heat or in a warm spot; if needed, set bowl in warm water to maintain temperature.

Heat poaching liquid

Fill a medium saucepan with 4 cups water, add 1 tsp distilled white vinegar and 1/4 tsp kosher salt. Bring to a gentle simmer (small bubbles, not a rolling boil).

Crack eggs

Crack each egg into a small ramekin or cup. This makes it easier to slide into the water without breaking the yolk.

Create gentle whirlpool

Using a spoon, stir the simmering water gently to create a slight whirlpool. This helps the egg white wrap around the yolk for a neat shape (optional when poaching two eggs, but helpful).

Poach eggs

Slide each egg from its ramekin into the simmering water. Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer. Maintain gentle simmer; adjust heat as needed.

Remove and drain

Use a slotted spoon to lift eggs from water. Gently blot on a paper towel to remove excess water. Keep warm in a bowl placed in warm water while finishing other components.

Toast English muffin

Split the English muffin and toast lightly until golden. Spread 1/2 tbs butter across the cut surfaces while hot so it melts into the muffin.

Cook ham steak

Heat a nonstick skillet over medium-high heat. Add the ham steak and cook 1.5–2 minutes per side until warmed through and slightly caramelized. Remove and keep warm.

Plate

Place the toasted English muffin halves on a warm plate. Lay the warmed ham steak on top of the bottom muffin half. Place the two poached eggs delicately on the ham.

Finish with hollandaise

Spoon or ladle 2–3 tbs of warm hollandaise sauce over the poached eggs (more as desired). Sprinkle a light pinch of extra white pepper or chives if desired.

Serve with side

Serve immediately with one breakfast side of choice (hash browns, fresh berries, or bacon). If serving hash browns or bacon, reheat or finish to crispy per package or preference and place alongside the assembled muffin.