Eggs Step 1 •
Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.
Step 2 •
Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer
Step 7
egg to a medium bowl (eggs are more resilient than you
•
think, but be careful not to break the protective ring
minutes to warm blender (this will prevent the sauce
of egg white surrounding yolk). This step might sound
from separating). Drain pitcher; dry well. Blend egg
insane, but it eliminates the thin tentacle-like strands of
yolks and lemon juice in blender just to combine.
egg whites that form when the egg hits the hot water.
With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is
Step 3 •
thickened, glossy, and pale yellow. Transfer to a
Once you have 6 strained eggs in bowl, gently position
medium bowl; stir in salt and cayenne. Taste and
bowl over pot of simmering water and, one at a time,
adjust seasoning, if needed (it will need a fair amount
slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later
Step 4 •
of salt to balance the acidity and fat). •
•
Step 5 Do Ahead: Eggs can be poached 1 day ahead. Store in
Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with
Skim off and discard any foam or bits of egg white in pot. with remaining 6 eggs.
If sauce seems too thick, thin with 1–2 Tbsp. warm
Step 8
plastic wrap, and set in a small saucepan of very hot
Return water to a bare simmer. Repeat poaching process
•
Fill a blender pitcher with very hot water and let sit 3
water to keep warm. Whisk until smooth before
ASSEMBLY
ice bath in fridge.
Step 9 •
Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges,
HOLLANDAISE SAUCE Step 6 •
3
Step 10 •
Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.
Step 11 •
To reheat eggs, bring a large pot of water to a bare
Heat butter in a medium saucepan over low until melted.
simmer. Remove each egg from ice bath and lower into
Set aside ¼ cup melted butter for assembly. Transfer
pot, then turn off heat. Cook eggs 1 minute, then gently
remaining butter to a small liquid measuring cup.
transfer to a paper towel-lined sheet tray to drain.
issue dated May 5th
