-
1
Preheat a griddle.
-
2
Brush the muffins with the butter.
-
3
Place the muffins on the hot griddle and pan-fry for 2 minutes on each side.
-
4
Remove the muffins from the griddle and set aside.
-
5
Heat a skillet over medium heat.
-
6
Add the ham steak and sear for a couple of minutes on each side.
-
7
Remove the ham steaks and cut each into 8 portions.
-
8
Bring a pot of salted water and vinegar to a boil.
-
9
Slide the whole eggs into the water 1 at a time.
-
10
When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes.
-
11
Remove the eggs from the water and drain on a paper-lined plate.
-
12
Season the eggs with salt and pepper.
-
13
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard, together.
-
14
Season with salt and cayenne.
-
15
Whisk the mixture until pale yellow and slightly thick.
-
16
Be careful not to let the bowl touch the water.
-
17
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
-
18
Fold in the fresh herbs.
-
19
To serve: Place a piece of the ham on each English muffin.
-
20
Lay the poached eggs on top of the ham.
-
21
Spoon the Hollandaise sauce over the
