Classic Recipe
English Muffin Ham. Poached Egg. Hollandaise
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Ingredients
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English Muffin
Ham
Poached Eggs
Hollandaise Sauce
Method
Preparing the English Muffin
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Butter the Muffins
Spread butter on each half of the toasted English muffins.
Cooking the Ham
- 3
Heat the Ham
In a skillet over medium heat, warm the sliced ham for about 2-3 minutes on each side until heated through.
Poaching the Eggs
- 4
Prepare the Poaching Water
In a medium saucepan, bring about 3 inches of water to a gentle simmer and add the white vinegar and salt.
- 5
Poach the Eggs
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. Remove with a slotted spoon and drain on paper towels.
Making the Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted and hot.
- 7
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt.
- 8
Combine and Whisk
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce thickens. If too thick, you can add a few drops of warm water to reach desired consistency. Stir in cayenne pepper.
Assembly
- 9
Assemble the Dish
On each buttered English muffin half, place a slice of ham, followed by a poached egg, and drizzle with hollandaise sauce.