Step 1/6
- 125 ml white wine
- 25 ml white wine vinegar
- 1 sprig tarragon
- 2 peppercorns
- 2 mustard seeds
- cooking spoon
- small sauce pan
For the hollandaise, boil down white wine, some of the white wine vinegar, fresh tarragon, peppercorns, and mustard seeds in a small saucepan until half the liquid has evaporated.
Step 2/6
- sieve
- heat-resistant bowl
- whisk
Pass liquid through a sieve and whisk with the egg yolks in a heat-resistant bowl over a bain-marie until the mixture has slightly thickened.
Step 3/6
Now, gradually fold in warm, melted butter into the foamy mass, while beating constantly. Season with salt to taste and set aside.
Step 4/6
- 2 tbsp white wine vinegar
- 8 eggs
- skimmer
- large sauce pan
- paper towel
Heat up some water in a large sauce pan until it simmers. Add rest of white wine vinegar and poach eggs in the water for approx. 2 – 3 min. Drain on a plate lined with paper towels.
Step 5/6
- small frying pan
- cooking spoon
In the meantime, fry ham in frying pan on both sides for approx. 1 – 2 min. until crispy.
Step 6/6
Halve English muffins, top each with a slice of ham and a poached egg. Sprinkle with some salt and warm hollandaise sauce.