- Start by making the hollandaise. To whisk the sauce we use the whisk attachment of a hand blender and jug but you can use a processor or blender if you prefer. Season the egg yolks and whisk them well for 1 minute.
- In a small saucepan, heat the vinegar and lemon juice until it simmers. Whilst whisking, pour the vinegar into the eggs in a slow trickle.
- Using the same saucepan, melt the butter until it froths. Transfer it into a jug then pour this into the egg mixture in a slow stream, the slower the better. Make sure everything is incorporated. Pour the sauce back into the warm saucepan to help retain its heat while you bring together the rest of the dish.
- To poach the eggs, boil the kettle and fill a saucepan. Bring back to the boil and use a spoon to stir the water into a whirlpool and crack an egg into the centre.
- Turn the heat down so its not bubbling, cook for 2-4 mins till done to your liking.
- Remove the egg with a slotted spoon, keep it warm on a plate and repeat with the other eggs
- Toast the muffins, spread with a little of the hollandaise, drape the ham onto each half and sprinkle with some black pepper. Top each with an egg and drizzle over the hollandaise.
Recipe from Yeo Valley.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
How do you like your eggs in the morning? We think this take is rather delicious!
2 english muffins 4 slices west country ham 4 eggs For the hollandaise: 2 large egg yolks 3 tsp white wine vinegar 2 tsp lemon juice 110g unsalted butter
Time: 30 minutes Serves: 6-8 Nutrition: n/a