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Ingredients
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Poached eggs & assembly
Hollandaise sauce
Method
Hollandaise sauce
- 1
Prepare ingredients
Cut the cold butter into 1/2-tablespoon pieces so it melts more evenly. Separate 3 large eggs, placing yolks in a small heatproof bowl and reserving the whites for another use.
- 2
- 3
Whisk yolks and lemon
Place the bowl with yolks over (not in) the simmering water. Whisk continuously while adding 1 tablespoon fresh lemon juice and 1 teaspoon warm water. Whisk until the mixture becomes slightly thickened and pale, about 1–2 minutes. Do not let the yolks get hot enough to scramble.
- 4
Emulsify with butter
Remove the bowl from the heat briefly. Very slowly (drop by drop at first, then in a thin steady stream), whisk in the cold butter pieces until sauce emulsifies and thickens to a pourable but ribbon-like consistency. If sauce becomes too thick, whisk in a few drops of warm water. If it begins to separate, remove from heat, whisk vigorously and add a teaspoon of warm water or a spoon of warm butter to re-emulsify.
- 5
Poached eggs & assembly
- 6
Toast muffins and heat ham
Split the English muffins and toast them until lightly golden. Warm the smoked ham slices in a skillet over medium heat 30–60 seconds per side until heated through and slightly caramelized; set aside and keep warm.
- 7
Poach the eggs
Fill a wide, shallow saucepan with about 3–4 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar (it helps the whites hold). Using a spoon, stir the water to create a gentle whirlpool and crack one egg into a small cup, then slip the egg into the center of the whirlpool. Poach eggs for 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Repeat with remaining eggs, using separate whirlpools or poaching two at a time if your pan is wide enough. Remove eggs with a slotted spoon and drain briefly on a paper towel.
- 8
Assemble plates
Butter the toasted English muffin halves lightly with 1 tablespoon unsalted butter. Place one warmed ham slice on each muffin half. Gently place one poached egg on top of each ham-topped muffin.
- 9
- 10
Serve
Serve immediately so eggs remain warm and yolks runny. If making multiple servings, keep assembled components warm and finish just before serving.
