Soft poached eggs on toasted English muffins, covered in a creamy hollandaise sauce
Slice open the English muffins and spread with butter. Place under a hot grill until the butter has melted and the top of the muffins are crisp and golden
Place a slice of ham on each one, and keep in a very low oven on a heat-proof plate to keep warm
Meanwhile, boil a large pan of water and add in a couple of teaspoons of white vinegar. Swirl the water vigorously with a wooden spoon until you have a small vortex in the centre. Remove the spoon, and carefully crack a while egg into the centre
Cook for 2 or 3 mins, just until the egg white is cooked, then lift out gently with a spider strainer or slotted spoon. Let the excess water drip off then place on the ham in the warming oven
While you are poaching the eggs, put the butter in a small pan and melt on another hob
Once all the eggs are poached, leave the water simmering. Get a clean bowl and put in 3 egg yolks
Place the glass bowl over the pan. Using a hand or electric whisk, beat the egg yolks as you drizzle in the melted butter. Once all the butter is in, add in the lemon juice and continue whisking until you have a silky thick sauce. If it is too thick, add in a little more lemon juice or water
Take the sauce off the heat and add in a little dash of cayenne pepper or paprika. Pour over the eggs, ham and muffins and eat straight away
There are many versions of this recipe to try such as:
French Benedict: replace the English muffin with French Toast
Eggs Florentine: replace the ham with spinach
Eggs Hemmingway: replace the ham with smoked salmon
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