Eggs Orleans Recipe

Toast and assemble muffin and ham

Split the English muffins and toast or butter in a skillet over medium heat until golden, about 2–3 minutes per side. Place two toasted halves on each plate. Warm the Chisesi ham slices in the same skillet for 30–60 seconds per side until just heated and slightly golden; drape two slices over each muffin half and keep warm.

Set up a double boiler: bring an inch or two of water to a simmer in a saucepan, then reduce heat so water is barely simmering. In a heatproof bowl that fits over the saucepan (but does not touch the water), whisk the 3 egg yolks with 1 tsp water and the lemon juice until slightly thickened.

Place the bowl over the simmering water and continue whisking constantly. Slowly melt the butter in a small saucepan until hot and fully melted. Very slowly drizzle the hot melted butter into the yolks while whisking continuously to create an emulsion. Start a drop at a time, then increase to a thin steady stream as the sauce thickens. If the sauce gets too thick, whisk in a teaspoon or two of warm water or lemon juice to loosen.

Once fully emulsified and thickened (should coat the back of a spoon), remove from heat. Season with kosher salt and cayenne pepper, taste and adjust lemon or salt. Keep warm over very low heat or in a thermos; whisk occasionally to prevent skin from forming.

Cook potatoes: In a medium skillet over medium heat, add 1 tbs olive oil. Add the halved/quartered potatoes cut-side down and cook without stirring until they develop a golden crust, about 6–8 minutes. Toss and continue to cook until tender (another 6–8 minutes). If needed, cover briefly to speed cooking. Season with 1/4 tsp salt, 1/8 tsp pepper and smoked paprika.

Add the diced onion and cook 3–4 minutes until translucent and lightly browned with the potatoes; add chopped parsley and adjust seasoning. Transfer potatoes to a warm spot or low oven (200°F / 95°C).

Cook asparagus: In the same skillet, add remaining 1 tbs olive oil and preheated over medium-high. Add asparagus spears and cook, turning occasionally, until bright green and just tender, about 3–5 minutes depending on thickness. Season with remaining salt and pepper. Keep warm.

Poach eggs: Bring 8 cups of water to a gentle simmer in a wide, shallow pan. Add 1 tsp white vinegar (this helps the whites coagulate). Swirl the water to create a gentle vortex, and gently drop one egg at a time into the center. Poach for 3–3 1/2 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to remove and briefly drain on paper towel.

Assemble: Place one poached egg on top of the ham-draped muffin half (one egg per muffin half). Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it cascade down the sides.

Plate: Arrange the breakfast potatoes and asparagus next to the Eggs Orléans. Garnish the hollandaise with a light dusting of cayenne or smoked paprika if desired and sprinkle chopped chives or parsley over the eggs and potatoes.

Serve immediately while hollandaise is warm and eggs are runny. Enjoy.