English Muffin

English Muffin

1 English Muffin
1-2 slices of ham
1 stick butter (4 ounces), melted and cooled to room temp
4 egg yolks, room temperature
1 tablespoon lemon juice
salt and pepper

Melt butter in a small saucepan over medium-low heat. Set aside to cool. In a mixing bowl, whisk together the egg yolks and lemon juice. Mix until yolks are pale yellow and have thickened. Place the bowl over a pot of barely simmering water and slowly drizzle in the melted butter. Continue whisking until sauce has thickened and doubled in volume. Remove from heat, season with salt and pepper. Fill a separate pot half way with water and bring to a gentle boil. Swirl the water with a spoon and crack the egg in the center of the whirlpool. Poach egg for 3-4 minutes or until the whites have turned opaque and yolks are still soft. Meanwhile, in a skillet, toast both sides of an English muffin and heat the slice of ham. Place the toasted muffin on a plate and top with the slice of ham and a poached egg. Spoon warm hollandaise sauce over ham & egg muffin.