This rich, creamy, delicious breakfast is a treat that looks sophisticated, and is not that difficult to make. The sauce takes a little technique, but do not be intimidated by it. There are some “packets” for making this sauce, but in my opinion they do not even compare to the real thing.
4 eggs (yolks only)
1 cup melted butter
1 tbl. spoon water
Juice from 1 lg. lemon
½ tsp. white pepper
1 dash Worcestershire
¼ tsp. salt
In a double boiler, heat water to a gentle boil. In the top of the double boiler add egg yolks, lemon juice, white pepper, Worcestershire, and water, then whisk together. Add a little bit of the melted butter at a time until all mixed, whisking constantly. Whisk in salt and continue whisking for about 1 minute. Remove from heat and cover to keep warm.
2 English muffins toasted, cut in half
4 1/4”-1/2”slices of ham or Canadian bacon, cut about the size of the muffin
Hollandaise sauce from above
In an egg poacher, or following your favorite poached egg recipe, poach your 4 eggs.
Toast the halved English muffins. In a frying pan on high, fry ham or Canadian bacon until browned nicely. Place ½ of English muffin; cut side up on serving plate. Add just a tiny bit of the Hollandaise sauce, add the ham slice, top the ham with poached egg, and drizzle the top with ¼ of the Hollandaise sauce. Repeat 3 more times for the additional servings. I find that one of these is a good serving per person.