January 17, 2017

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: serves 4
  • Difficulty: Intermediate


- 4 egg yolks

- 3 tablespoons lemon juice

- 1 pinch ground white pepper

- 1 cup butter, melted

- 1/4 teaspoon salt

- 8 eggs

- 1 teaspoon white vinegar

- 8 strips Parma ham

- 4 English muffins, split in half


1✔ To make Hollandaise:

2Use a saucepan, fill half with water. On top of the pan, put a big glass bowl, make sure the water does not touch the bowl. Bring water to a gentle simmer. In the top of the bowl, whisk together egg yolks, lemon juice, white pepper and 1 tablespoon water.

3Slowly add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If the hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

4✔ To Poach Eggs: Fill a large saucepan with 2/3 of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for about 2 and a half minutes. Yolks should still be soft and runny in center. Remove eggs from water with a slotted spoon and set on a warm plate.

5- While eggs are poaching, brown the Parma ham in a medium skillet over medium-high heat and toast the English muffins after removing the bacon. The muffins will suck in all the Parma ham .

6✔ Top each half of muffin with a slice of bacon, followed by one poached egg. Place 2 half of muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Suggested ingredients from Annam Gourmet Market

Fresh egg
English muffin
President butter


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