- 3 large egg yolks
- ½ cup butter
- Lemon juice, to taste
- Salt & pepper, to taste
- Cayenne pepper, to taste
- 8 large eggs, poached
- ¼ cup vinegar
- 4 English Muffins, split , toasted & buttered
- 8 pieces of Clifty Farm Country Ham biscuit slices
- Chives or dill, chopped
1, Prepare ham .
Sear ham in a heavy skillet on medium heat with a couple of tablespoons of water or cola. About a minute on each side until slightly crispy on edges. Set aside on paper towel to drain.
2. Prepare Hollandaise Sauce
Add 3 large egg yolks to blender. Blend until smooth.
Melt butter until just barely melted. Do not boil!
With blender running, slowly add melted butter. Blend for a few more seconds until sauce is slightly thickened.
Remove from blender and season to taste. First lemon juice, followed by cayenne and last add salt and pepper.
3. Poach Eggs
-in a medium sauce pan, bring water to a boil and add the vinegar.
-crack 1 egg at a time into a small glass container or saucer
-lower the dish just to the surface of the water and slowly slide the egg into the water.
-poach the eggs in the water for 5-6 minutes for runny yolk, Do not stir.
-with a slotted spoon remove the eggs one at a time and drain on paper towel.
Place 2 toasted, buttered English muffin halves on each plate followed by ham slices. Top with poached egg and hollandaise sauce. Garnish with chives or dill. Serve immediately.