-
1
In a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together.
-
2
Season with a dash of salt and pepper.
-
3
Continue to whisk the mixture until it is a pale yellow and slightly thick.
-
4
Remove the bowl from the pot and whisk vigorously.
-
5
Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
-
6
Set this sauce aside.
-
7
Slice the English muffins and lightly toast the 4 halves.
-
8
Lightly butter the 4 slices of English muffins.
-
9
In an egg poacher, place water in the bottom portion and bring it to a boil.
-
10
Once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups.
-
11
Carefully crack the 4 eggs and place 1 egg into each of the poaching cups.
-
12
Onto each slice of English muffin, place a slice of heated ham.
-
13
When the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham.
-
14
Then place a quarter of the Hollandaise sauce over each of the 4 poached eggs and serve.
-
15
NOTE: Make certain that the poached eggs are done on the outside (the white part) and soft on the inside (the yolks).
