Tommy's Poached Eggs Recipe

Fill a wide, shallow saucepan with 2 liters of water. Add the white vinegar and salt. Bring to a gentle simmer over medium heat; small bubbles should barely break the surface (not a rolling boil).

Crack each egg into a small ramekin or cup, keeping yolks intact. Stir the simmering water gently to create a mild whirlpool (optional — helps shape the eggs).

Slip each egg from its cup into the simmering water one at a time. Poach 2–3 minutes for soft runny yolks or 3–4 minutes for slightly firmer yolks. Do not overcrowd; poach in batches if necessary.

Use a slotted spoon to lift eggs from the water, gently blot on paper towels to remove excess water, and keep warm on a plate in a low oven (about 90°C / 200°F) if not assembling immediately.

Clarify the butter (optional for extra gloss): melt 115 g butter in a small saucepan over low heat until foam forms and milk solids separate. Skim foam and pour clear yellow butter into a heatproof container, leaving solids behind. Keep warm but not hot (about 60–65°C / 140–150°F).

In a heatproof bowl (stainless steel or glass) whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon cold water until pale and slightly thickened.

Set the bowl over (not touching) a small simmering saucepan of water to form a double boiler. Whisk constantly; the yolk mixture should gently thicken but not scramble. Keep the heat low and remove bowl from heat occasionally if it warms too much.

Very slowly drizzle the warm clarified butter into the yolk mixture while whisking vigorously. Start drop by drop, then in a thin steady stream as the emulsion forms. Continue until all butter is incorporated and sauce is thick and glossy.

Season the hollandaise with 1 teaspoon salt and a pinch of white pepper or cayenne. Taste and add extra lemon juice or salt to balance. Keep warm over the residual heat (off the direct heat) or in a thermos; if it gets too thick, whisk in a teaspoon of warm water to loosen.

Split the English muffins and toast them. Butter lightly with 1 tablespoon unsalted butter while hot.

Arrange 2 toasted muffin halves per serving on plates. Drape 2 ounces (about 2 slices) of thin prosciutto over each muffin half (you can briefly warm the prosciutto in a pan for 10–15 seconds per side if you prefer it slightly warmed).

Place one poached egg on top of the prosciutto on each muffin half.

Spoon a generous 2–3 tablespoons of warm hollandaise over each egg so it cascades over the yolk and prosciutto. If the hollandaise has thickened too much, whisk in a little warm water to reach desired consistency before spooning.

Garnish with finely snipped chives and freshly ground black pepper to taste. Serve immediately.