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1
Prepare Hollandaise sauce:
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2
In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
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3
Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
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4
Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
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5
Hot water in double-boiler base should not boil or touch bottom of pan above.
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6
Remove double boiler top from hot water in base.
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7
Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
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8
Stir in 1/ teaspoons salt and cayenne.
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9
Place top of double boiler over warm water in base (not over heat on stove).
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10
Cover to keep warm.
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11
Poach eggs: Lightly butter cups of an egg poacher.
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12
Fill bottom of egg poacher 1/4 full of water.
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13
Add 1 teaspoons salt; bring water to a boil.
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Reduce heat to a simmer.
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Break one egg into a custard cup.
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Slip egg into poacher cup.
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Cook 3-5 minute to desired doneness.
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Loosen egg from cup with table knife.
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Place in bowl filled with very warm water.
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20
Repeat until all eggs are cooked.
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21
Spread muffins with butter; wrap ham in aluminum foil.
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22
Broil muffins and ham until muffins are browned and ham is hot.
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23
To serve: Place two muffin halves on each individual serving plate, buttered side up.
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24
Top each serving with 1 slice of ham and two well-drained poached eggs.
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25
Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.
