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Ingredients
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Toasts / English-style base
Ham
Poached eggs
Creole hollandaise
Finishes & garnish
Method
Toasts / English-style base
- 1
Toast levain
Bring the levain slices to room temperature if chilled. Heat a skillet over medium heat. Spread 1/2 tbs butter on each side of the 4 slices. Toast in the skillet 2–3 minutes per side until golden and crisp around edges. Transfer to a warm plate and keep warm in a low oven (about 200°F / 95°C).
Ham
- 2
Warm and brown ham
Brush the ham slices lightly with the oil or melted butter. In the same skillet used for the bread (medium-high heat), sear 2–3 minutes per side until nicely browned and warmed through. Remove and keep warm on a plate covered loosely with foil. If your ham is very salty and thick, you can quickly rinse and pat dry before searing, then proceed.
Poached eggs
- 3
Prepare poaching water
Fill a wide shallow saucepan with 3–4 inches (7–10 cm) of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add the vinegar and reduce heat so the surface barely moves.
- 4
Poach eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center (or gently lower eggs without whirlpool for firmer shape). Poach for 3–3½ minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift eggs and gently blot on paper towel. Keep eggs in a warm shallow bowl or on a tray while finishing hollandaise and assembling; reheat briefly in warm water (not boiling) if needed. Season lightly with the 1/4 tsp salt right after poaching.
Creole hollandaise
- 5
Clarify/melt butter
Melt the 6 tbs butter gently in a small saucepan until just melted and hot. For a more stable sauce, you may clarify by skimming foam and separating the milk solids; keep warm but not hot (about 120–130°F / 50–55°C).
- 6
Make the sabayon base
In a heatproof bowl (or the top of a double boiler), whisk together the 3 egg yolks, 1 tsp cold water and 1 tbs lemon juice until homogenous. Set the bowl over (not touching) gently simmering water and whisk constantly until the mixture thickens and becomes pale and ribbon-like (a sabayon), about 3–4 minutes. Take care the bowl doesn’t get too hot to avoid scrambling.
- 7
Emulsify with butter
Remove the bowl from the heat. Very slowly and in a thin steady stream, whisk the warm melted butter into the yolk mixture until incorporated and smooth. If the sauce becomes too thick, whisk in a few drops of warm water to loosen. The finished hollandaise should be glossy and coat the back of a spoon.
- 8
Season Creole-style
Whisk in 1 tsp creole mustard, 1/2 tsp Worcestershire, 1/4 tsp smoked paprika, 1/8 tsp cayenne, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lemon, salt, or cayenne to preference. Keep the hollandaise warm by placing the bowl in a warm water bath or covering and setting aside; avoid direct heat which will break the emulsion.
Assembly & garnish
- 9
- 10
Finish and serve
Sprinkle each portion with chopped chives and a light dusting of smoked paprika or extra cayenne if desired. Serve immediately with lemon wedges on the side for an optional bright squeeze. Yield: 4 servings (one egg-topped levain per person).