-
1
Heat 3 cups water with the vinegar in a large deep skillet over medium heat until simmering.
-
2
Break each egg into a cup and then gently add to the water.
-
3
Poach for 4 to 5 minutes, or until the yolk is almost set.
-
4
Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate.
-
5
Season with salt and pepper.
-
6
Heat the oil on a cast-iron griddle or pan until it begins to shimmer.
-
7
Cook the ham until light golden brown, about 1 minute per side.
-
8
Transfer to a plate lined with paper towels.
-
9
Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
-
10
Split the biscuits horizontally.
-
11
Place the bottoms on 4 large plates.
-
12
Top each bottom with an egg.
-
13
Drizzle with some of the hollandaise, top with ham, and sprinkle with parsley.
-
14
Place the tomato halves and biscuit tops on the side.
-
15
Stir together the paprika, New Mexico chile, chile de arbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
-
16
Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler).
-
17
Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water.
-
18
Whisk the yolks until pale yellow and fluffy, about 4 minutes.
-
19
Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
-
20
Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper.
-
21
Serve warm.
