Ingredients
Muffin
English muffin, in-house bakery, split1 (2 halves)
Unsalted butter, soft15 g
Poached Eggs
Eggs, large, very fresh2
White vinegar30 ml
Water, simmer2 L
Ham
Champagne ham, shaved, warmed (PURCHASED)60 g
Hollandaise
Hollandaise sauce (PURCHASED)60 ml
Garnish
Chives, fine cut5 g
Smoked paprika, dustpinch
Black pepper, crackedpinch
Method
1
Mise en place: split muffins and lightly toast cut-side. Warm ham gently — never hot. Cut chives. Warm hollandaise in bain-marie to 60°C — never above 65°C or it splits.
2
Bring poaching water to a gentle simmer (90°C) with vinegar. Do not boil. Crack each egg into a small ramekin.
3
Create a gentle vortex with a slotted spoon. Slip eggs in one at a time. Poach 3 min for soft set whites and runny yolks.
4
Lift eggs with slotted spoon. Rest on paper towel, trim any ragged white.
5
Place toasted muffin halves cut-side up on warmed plate. Butter lightly.
6
Layer shaved ham generously on each half. Top with one poached egg per half.
7
Spoon warm hollandaise over each egg — ~30 ml each — enough to coat, not flood.
8
Finish with chives, light paprika dust, cracked black pepper. Plate to pass in under 90 seconds.