2

20m

Prep

20m

Cook

40m

Total

2

Serves

Eggs — plus 2 yolks for the sauce

English Muffins — split

Butter — melted, warm

Lemon — juice

Apple Cider Vinegar — for the poaching water

Chives — to finish

Hollandaise first: whisk 2 yolks with a teaspoon of water over barely simmering water until thick and pale, then drizzle in warm melted butter, whisking constantly. Season with lemon and cayenne; keep warm.

💡

If it thickens too much, a teaspoon of warm water loosens it. If it breaks, whisk it into a fresh yolk.

Poach the eggs: bring 8 cm of water with the vinegar to a bare simmer. Crack each egg into a cup, slide it in, and poach 3 minutes for a runny yolk.

💡

A gentle simmer, not a boil — bubbles tear the whites apart.

Toast the muffins and warm the ham in a dry skillet.

Stack: muffin, ham, egg, a generous spoon of hollandaise, chives, and a dust of cayenne. Serve immediately.

Storage

Best fresh; components keep 2 days refrigerated.

Freezing

Most breakfast bakes freeze well for 2 months; assembled plates don't.

Reheating

A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.

Make ahead

Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.

Wine pairing

Coffee or fresh juice — it's breakfast.

Beer pairing

It's breakfast — coffee. But a mimosa never hurt a weekend.

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Fresh fruit

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Crispy bacon or breakfast sausage

·

Greek yogurt with honey

Sweet

Salty

Sour

Bitter

Umami

Heat