- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 440 kcal
Quick summary
“This classic New York breakfast gathers toasted English muffins topped with sliced ham, poached eggs with soft yolk, and velvety hollandaise sauce with lemon juice. A sophisticated and comforting dish.”
What you need to know
- The water acidified with vinegar in a gentle boil helps to coagulate the egg white of the poached egg, maintaining a rounded shape.
- Hollandaise sauce emulsified in a double boiler requires slow addition of warm butter so as not to curdle the yolks.
- The prior toasting of the English muffin creates a crunchy base that supports the liquid yolk and the creaminess of the sauce.
Ingredients
Main
- 4 eggs
- 2 English muffins
- 4 slices of ham
- 1/2 cup of melted butter
- 2 egg yolks
- 1 tablespoon of lemon juice
- Salt to taste
- Black pepper to taste
Instructions
Principal
- In a pot with water, boil the water and add a little vinegar.
- Crack the eggs one by one and slide delicately into the boiling water.
- Cook the eggs for about 3 minutes, until the whites are firm but the yolks are still soft.
- Remove the eggs with a spoon and reserve.
- In a bowl, mix the egg yolks, lemon juice, and a pinch of salt.
- Place the bowl over a pot of hot water (bain-marie) and whisk while slowly adding the melted butter.
- Keep beating until the sauce thickens and becomes creamy.
- Toast the English muffins and place a slice of ham on each half.
- Place a poached egg over the ham and drizzle with the hollandaise sauce.
- Season with black pepper and serve immediately.
Chef's tips
- Create a gentle whirlpool in the water with a spoon before sliding the raw, drained egg into the center of the pan.
- Break each egg first into a fine sieve to drain the liquid part of the white, obtaining a clean shape.
- Keep the bain-marie water on minimum heat without touching the bottom of the sauce bowl to avoid scrambled eggs.
Variations
- Eggs Florentine: replace the ham slices with fresh spinach leaves sautéed in olive oil and garlic.
- Eggs Royale: swap the ham for thin slices of fresh smoked salmon with sprigs of fresh dill.
- Sauce with cayenne pepper: sprinkle a pinch of spicy paprika or cayenne over the hollandaise sauce.
Substitutions
- Traditional English muffins can be replaced by slices of toasted brioche bread or slices of ciabatta bread.
- Sliced ham can be replaced by Canadian bacon, slices of grilled bacon, or smoked salmon.
- The vinegar in the poaching water can be apple or neutral white alcohol without altering the flavor of the egg white.
How to store
Consume immediately after assembly. Hollandaise sauce should not be stored for food safety reasons due to the semi-raw egg yolk; if there are leftover poached eggs, store them immersed in cold water in the refrigerator for 24 hours and reheat in warm water.
Can it be frozen?
Do not freeze any component of this assembled dish. Hollandaise sauce separates completely into liquid butter and curdled yolk when thawed, while poached eggs acquire a watery and unpleasant consistency.
What to serve with
Serve on a warm individual plate accompanied by rustic potatoes browned in a skillet, grilled asparagus, or green salad. Harmonizes with classic drinks like Mimosa, pure espresso, or Earl Grey black tea.
Frequently asked questions
Can I prepare poached eggs in advance?
Yes, remove with a slotted spoon and cool in ice water; before serving, dip for 1 minute in hot water to heat.
What to do if I can't find English muffins for sale?
Use thick slices of sourdough bread or brioche bread browned in butter to obtain a consistent base.
Why does the hollandaise sauce curdle during preparation?
Excessive heat from the bain-marie water or rapid addition of butter breaks the emulsion; beat off the heat with cold water.
How to get the soft yolk point in a poached egg?
Cook for exactly 3 minutes over low heat; the egg white should be white and firm, keeping the yolk completely runny.
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