Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 918 / Protein 36g / Carbohydr. 32g / Fat 69g
Ingredients (4 servings)
|125 ml||white wine|
|11 tsp||white wine vinegar|
|250 g||butter (melted, warm)|
|8 slices||cooked ham|
skimmer, large sauce pan, sieve, heat-resistant bowl, whisk, small frying pan, cooking spoon, paper towel, 2 small sauce pans
A refreshing Prosecco is the perfect companion for this classic. When served at about 6°C (43°F), fresh, fruity sparkling wines release their full potential.
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.
cooking spoon, small sauce pan
125 ml white wine / 5 tsp white wine vinegar / 1 sprig tarragon / 2 peppercorns / 2 mustard seeds
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.
sieve, heat-resistant bowl, whisk
4 egg yolks
Now, gradually fold in warm, melted butter into the foamy mass, while beating constantly. Season with salt to taste and set aside.
250 g butter / salt
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.
skimmer, large sauce pan, paper towel
6 tsp white wine vinegar / 8 eggs
In the meantime, fry ham in frying pan on both sides for approx. 1 – 2 min. until crispy.
small frying pan, cooking spoon
8 slices cooked ham
Halve English muffins, top each with a slice of ham and a poached egg. Sprinkle with some salt and warm hollandaise sauce.
4 English muffins / salt