Preparation
- In a bowl set over a pan of gently simmering water, whisk the egg yolks with the lemon juice, water, Worcestershire sauce and white pepper. Work in the melted butter a tablespoon at a time, whisking constantly; if the sauce gets too thick, loosen it with a little hot water.
- Finally stir in the salt, take the sauce off the heat and keep it warm with a lid on.
- Toast the muffin halves under a hot grill and spread with soft butter. Fry the ham briskly in a dry frying pan.
- Bring the water with the vinegar to the boil, then turn the heat down so it only simmers gently. Crack the eggs one at a time into a cup and carefully slide them into the water.
- Let the eggs poach for 2 1/2 to 3 minutes, until the white is set and the yolk is still soft. Lift out with a slotted spoon, drain briefly on a tea towel and season lightly with salt.
- Top each muffin half with a slice of ham and an egg, pour over the warm hollandaise, sprinkle with chives and serve immediately.
Drink with it
Sparkling wine · excellent match
Champagne or brut sparkling wine
Acidity and bubbles cut through the butter and egg yolk of the hollandaise, and the yeasty note suits the toasted muffin.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · good match
Unoaked Chardonnay or dry Riesling
Crisp acidity stands up to the buttery sauce without overpowering the soft taste of egg.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Hefeweizen (wheat beer)
The soft carbonation and mild fruitiness suit egg and ham and take the edge off the richness of the hollandaise.
Wheat Beer: Where Do Banana and Clove Come From?Vodka · good match
Bloody Mary, over ice
The brunch classic: tomato acidity, lemon and pepper cut through the hollandaise, and the celery-salt note suits the ham.
What Is Vodka? Raw Materials, Flavor, and Cocktails