PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4
4 english muffins
200g shaved leg ham
¼ cup finely chopped fresh chives
HOLLANDAISE SAUCE 1½ tablespoons white wine vinegar 1 tablespoon lemon juice ½ teaspoon black peppercorns 2 egg yolks
125g unsalted butter, melted
1 Make hollandaise sauce.
2 To poach eggs, half-fill a large shallow frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, with a slotted spoon and drain on paper towel; cover to keep warm. Repeat with the other four eggs.
3 Meanwhile, split the muffins in half and toast.
4 Serve muffins topped with ham, poached eggs, hollandaise sauce and chives. Sprinkle with black pepper.
Bring the vinegar, juice and peppercorns to the boil in small saucepan. Reduce heat; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Strain through a fine sieve into a small heatproof bowl; cool for 10 minutes. Whisk egg yolks into vinegar mixture. Set the bowl over a small saucepan of simmering water; don’t allow water to touch base of bowl. Whisk mixture over low heat for 3 minutes or until thickened. Remove bowl from heat; gradually whisk in the melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.