2 English muffins
4 slices West Country ham
For the hollandaise:
2 large egg yolks
Salt & pepper
3 teaspoons white wine vinegar
2 teaspoons lemon juice
110g Yeo Valley unsalted butter
1. Start by making the hollandaise. To whisk the sauce, use the whisk attachment of a hand blender and jug – or you can use a processor or blender if you prefer. Season the egg yolks and whisk them well for 1 minute.
2. In a small saucepan, heat the vinegar and lemon juice until it simmers. While whisking, pour the vinegar into the eggs in a slow trickle.
3. 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.
4. 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. Crack an egg into the centre. Turn the heat down slowly until the water just stops bubbling and cook for 2-4 minutes until done to your liking. Remove the egg with a slotted spoon, keep it warm on a plate and repeat with the other eggs.
5. 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 courtesy of www.yeovalley.co.uk