The New York brunch icon: toasted English muffins, golden ham, runny poached eggs and creamy butter and lemon hollandaise sauce.
Ingredients
- 4 pieces English muffins
- 8 pieces Fresh eggs
- 8 slices Thick-cut cooked ham
- 4 pieces Egg yolks
- 250 g Unsalted butter
- 1 tbsp Lemon juice
- 1 tbsp White distilled vinegar
- 1 bunch Fresh chives
- to taste Sweet paprika
- to taste Fine salt
- to taste Freshly ground black pepper
Method
- Prepare the hollandaise sauce in a water bath: whisk the egg yolks with the lemon juice over a saucepan of simmering water until the mixture thickens and pales. Off the heat, whisk in the melted butter in a steady stream to emulsify. Season and keep warm.
- Cut the English muffins in half horizontally and toast them in a toaster or under the broiler until golden and crispy on the cut sides.
- Sauté the ham slices in a skillet over medium heat for a few minutes on each side until lightly browned and crispy around the edges.
- Bring a large saucepan of water to a simmer with the white vinegar. The water should not come to a rolling boil, just small bubbles at the bottom.
- Crack the eggs one by one into a small ramekin, create a gentle whirlpool in the water with the back of a spoon, then carefully slide each egg into the center of the whirlpool. Poach until the white is completely coagulated but the yolk is still runny to the touch.
- Carefully remove the eggs with a slotted spoon and drain them for a few seconds on a clean kitchen towel or paper towels to remove excess water.
- Assemble the plates: place two muffin halves per plate, top each with a slice of browned ham, then carefully place a poached egg on top.
- Generously spoon hollandaise sauce to cover the egg, then sprinkle with chopped chives and a pinch of paprika. Serve immediately while everything is hot.
Nutrition
Per serving
- Energy
- 811.1 kcal
- Protein
- 36.35 g
- Carbohydrate
- 13.58 g
- Fat
- 68.67 g
- Fibre
- 1.01 g
- Calcium
- 19.39 mg
- Iron
- 0.45 mg
- Magnesium
- 23.57 mg
