Classic Recipe

Time30m

Serves2

2 eggs, ham, hollandaise on English muffin

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the butter over low heat until it is fully melted and starts to bubble. Remove from heat and set aside.
2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
3
Combine Butter and Egg Yolks
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to emulsify the ingredients.
4
Add Cayenne Pepper
Once the sauce is smooth, add cayenne pepper and whisk well. Taste and adjust seasoning if necessary. Keep warm.

5
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
6
Prepare the Muffins and Ham
While the eggs are poaching, toast the English muffins until golden brown. In a separate skillet, heat the ham over medium heat until warmed through.
7
Assemble the Dish
Place half of each toasted English muffin on a plate, top with the heated ham, and carefully place a poached egg on top of the ham. Generously spoon the hollandaise sauce over the eggs.