Use free-range, very fresh, eggs as they will keep their shape better in the water. To test for freshness, place eggs in a bowl of water – a fresh egg will lie on the bottom, while a stale egg with float, big end up.
Make a whirlpool in a large shallow saucepan or frying pan of boiling water using a whisk. Putting the eggs into the whirlpool will help to keep the whites in a neat shape.
Break one egg into a small bowl or cup then gently slide it into the whirlpool. Add remaining eggs, one at a time. When all the eggs are in the pan, allow the water to return to the boil.
Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with paper towel to drain; cover to keep them warm. Trim the whites of any ragged edges with scissors.
Ingredients
Hollandaise sauce
Method
1.**Make hollandaise sauce:** Bring vinegar, juice and peppercorns to the boil in small saucepan. Reduce heat; simmer, uncovered, until liquid is reduced by half. Strain through a fine sieve into small heatproof bowl; cool 10 minutes. Whisk egg yolks into vinegar mixture. Set bowl over small saucepan of simmering water; do not allow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in melted butter in a thin steady stream, whisking constantly until sauce is thick and creamy.
2.Break 1 egg into a small bowl or cup. Swirl the boiling water with a whisk to create a whirlpool, then slide the egg into the pan. Repeat with remaining eggs. When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, then turn off the heat; stand for 4 minutes or until a light film of egg white sets over the yolks. Remove eggs with a slotted spoon; drain on paper towel.
3.Meanwhile, split muffins in half and toast.
4.Serve muffins topped with ham, poached eggs, sauce and chives.
If the hollandaise sauce splits or separates, place another egg yolk in a clean bowl and gradually whisk in the separated sauce, about a teaspoon at a time, until it’s all incorporated.
Note
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