INGREDIENTS

• 150grms unsalted butter
• 2 large egg yolks
• 1 tsp white wine vinegar
• 1 tsp lemon juice
• 4 English muffins
• 8 slices Firehouse Gammon
• 8 Large Eggs
• Fresh chives chopped
• Ground nutmeg
• Ground Black Pepper

METHOD

Place a large pan or two smaller pans half filled with water with a splash of vinegar on a medium heat large enough to hold 10 poached eggs and whilst the water is heating up start making the sauce. Melt the butter in a pan and set aside to clarify then in a separate saucepan whisk the egg yolks until they have thickened and turned a lighter colour and add the white wine vinegar and the lemon juice. On the lowest setting ,heat the mixture and slowly pour in the clear clarified butter until a thick creamy sauce is produced but avoiding adding any of the fatty residue at the bottom. Do not allow the sauce to boil or the mixture will separate and curdle. Once the hollandaise is done set aside slice the muffins in half and toast, break the eggs into the water to begin poaching “if you have poaching rings use them for perfect presentation”.

While the eggs are poaching butter the muffins and place two halves on each plate, top with a slice of Firehouse Gammon or a gammon/ham of your choice then place a freshly poached egg on each. Spoon over some hollandaise sauce and sprinkle with chive, nutmeg and black pepper and enjoy.

SERVING SUGGESTION

Try a fried egg instead if you are not partial to poached.