Method
- Hollandaise Sauce
– Whisk egg yolks, water, and lemon juice in a bowl over simmering water until thickened.
– Melt Castle Dairies butter in short spurts in the microwave.
– Slowly whisk in the melted Castle Dairies butter until the sauce is smooth.
– When the sauce is a smooth, thick consistency, take off the heat and cover immediately to keep warm.
- Poach the Eggs
– Crack eggs into small bowls.
– Poach in simmering water with a splash of vinegar, 3-4 minutes for runny yolks.
- Toast the Muffins
– Slice muffins into two halves and toast.
- Assembly
– Place honey roast ham slices on toasted muffin halves.
– Top each with a poached egg.
- Serve it Up
– Spoon hollandaise sauce over eggs.
– Garnish with chives or parsley.
– Sprinkle over a pinch of Halen Mon sea salt crystals and cayenne pepper.