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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This has always been one of my favorite meals for either breakfast or brunch. If you have any questions e-mail me: AlanLeonetti Ingredients:
4 eggs |
2 english muffins |
4 slices breakfast ham (sliced thick) |
butter |
1 1/2 cups hollandaise sauce |
4 egg yolks |
1 lemon, juice of |
1 tablespoon water |
1 teaspoon prepared mustard |
1 tablespoon parsley (chopped) |
1/2 lb butter (melted) |
salt and pepper |
Directions:
1. In a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together.
2. Season with a dash of salt and pepper.
3. Continue to whisk the mixture until it is a pale yellow and slightly thick. Remove the bowl from the pot and whisk vigorously.
4. Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated. Set this sauce aside.
5. Slice the English muffins and lightly toast the 4 halves.
6. Lightly butter the 4 slices of English muffins.
7. In an egg poacher, place water in the bottom portion and bring it to a boil. Once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups. Carefully crack the 4 eggs and place 1 egg into each of the poaching cups.
8. Onto each slice of English muffin, place a slice of heated ham.
9. When the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham.
10. Then place a quarter of the Hollandaise sauce over each of the 4 poached eggs and serve.
11. NOTE: Make certain that the poached eggs are done on the outside (the white part) and soft on the inside (the yolks).
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