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