A classic brunch dish with toasted English muffins, ham, poached eggs, and lemony hollandaise.
3 eggsChicken eggs
80 gButter
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80 gEnglish muffins
60 gHam
1 tbspLemon Juice
2 tspApple cider vinegar
To tasteSalt
To tasteBlack Pepper
Toast English muffins until crisp.
Warm ham in a pan until lightly browned.
Poach two chicken eggs in simmering water with apple cider vinegar until the whites set and yolks stay soft.
Whisk remaining chicken egg yolk with lemon juice, then slowly whisk in melted butter to make hollandaise.
Assemble muffins with ham, poached eggs, hollandaise, salt, and black pepper.