butter, softened - cut into thirds
english muffins - toasted
1/4 inch thick ham, bacon or canadian bacon - browned / i used my biscuit cutter and cut my own virginia baked ham to fit the muffins
1Prepare the Hollandaise sauce:
In the top of a double boiler combine the egg yolks, water, lemon juice, pepper, and salt. ( I just used a sauce pan, and a bowl.) works fine, just be careful of the steam.
Add 1 portion of butter, and place over boiling water.
2Cook, slowly whisking, until the butter melts and the sauce begins to thicken.
3Add the rest of the butter and continue whisking until it thickens.
4Brown your ham, Canadian bacon or bacon slices.
5Poach your eggs, I use my egg poaching pan, with the individual cups.
Place 2 toasted muffins halves on each plate. a slice of ham to each halve. Place a poached egg on each.
7Ladle sauce over each. Salt and pepper to taste.