Ingredients:
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Directions:
Make the Blender Hollandaise.
Preheat a broiler or a lightly oiled stovetop grill pan.
Meanwhile, bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles.
One at a time, break the eggs into a custard cup or small bowl, and then pour into the water. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 ½ minutes longer.
While the eggs poach, toast the muffins on the cranny side (that is the bumpy side for the uninitiated).
Put muffins open on each of 2 plates. Immediately top with the ham so that it softens from the heat of the muffin, making a small pouch to set the egg into.
Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each muffin half. Top with hollandaise sauce, and then grind a little black pepper over each.
Serve immediately. |
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