Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and white pepper. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Gradually whisk in melted butter until the sauce thickens. Remove from heat and set aside.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the Muffins
Split the English muffins and toast them until golden brown.
- 4
Assemble the Dish
Place a slice of ham on each toasted muffin half. Top with a poached egg, then drizzle generously with Hollandaise sauce. Serve immediately.
