Ingredients
- 150g unsalted butter
- ½ cup white wine vinegar
- 1 eschalot, chopped
- 1 bay leaf
- 2 sprigs thyme
- 6 white peppercorns
- 4 egg yolks
- 1 tsp Dijon mustard
- juice of ½ lemon
- sea salt flake sand ground white pepper
- 4 English muffins
- 200g thick-sliced leg ham
- 8 poached eggs
- snipped chives and salad leaves, to serve
Instructions
1 Melt the butter in a small saucepan, then set aside to separate. Decant the clear ghee into a bowl, and discard the milk solids. Combine the vinegar, eschalot, bay leaf, thyme and peppercorns in a second small saucepan and set over a high heat. Boil until reduced to 2 Tbsp, then strain into a heatproof bowl.
2 Whisk the egg yolks and mustard into the vinegar mixture, then set over a saucepan of barely-simmering water and cook for 3 minutes, whisking constantly, until just thickened. Remove from the heat and whisk in the melted butter in a steady stream. Season with salt and ground white pepper, then set aside in a warm (but not hot) place.
3 Toast the muffins, until lightly-browned, then top with ham, poached eggs and hollandaise sauce. Garnish with chives and serve with salad leaves.