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1
If the hollandaise has cooled, warm it slowly in a small flameproof bowl set over a pan of barely simmering water, whisking.
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2
When it is warm, set aside off heat, whisking occasionally, while you prepare the egg(s).
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3
Bring a small pot (or a larger one if using two eggs) of salted water to a boil, then lower the heat to a simmer.
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4
Meanwhile, split the English muffin, then toast and butter it.
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5
Warm the ham or prosciutto in a pan, or quickly in a microwave, and lay on top of the muffin on a plate.
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6
Crack 1 egg carefully into a small cup, and slip it into the barely simmering water.
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7
(If you are doing 2 eggs, slip the second one in in the same way.)
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8
Keep the heat at a gentle simmer, and poach the egg(s) for 4 minutes, spooning the simmering water over the tops now and then.
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9
Scoop up the egg(s) with a slotted spoon, let the water drip off, and center on an English-muffin half.
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10
Salt lightly, and grind some pepper on top, then spoon on as much hollandaise as you want.
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11
Sprinkle on a light dusting of paprika.
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12
Instead of ham or prosciutto, use a slice of smoked salmon, with a few capers sprinkled over it.
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13
Warm the yolk slowly in a small, heavy pot, such as Le Creuset, set in a saute pan of barely simmering water, whisking vigorously.
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14
When the yolk turns lemon-colored and starts to thicken, add the very cold butter pieces one by one, continuing to whisk steadily.
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15
As soon as one piece of butter is incorporated, whisk in the next one.
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16
If at any point the sauce starts to bubble or separate, immediately remove the pot from the warmth of the saute pan and set it into a pan of icy water.
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17
But you should not have this difficulty if you work slowly and patiently.
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18
When all the butter has been absorbed and the sauce is warm and thick, season with at least a teaspoon of lemon juice and salt to your taste.
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19
To store any remaining hollandaise, put it in a very small saucerlike bowl and film with plastic wrap.
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20
It will keep refrigerated for several days.
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21
To warm up, let it come to room temperature slowly, then put the sauce in a small pot over warm water, and whisk furiously.
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22
It should recover its creamy consistency.
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23
If it starts to curdle, quickly remove the pan from the heat and whisk a teaspoon of cold cream into the sauce.
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24
Taste and add a little more lemon juice if needed.
