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“This has always been one of my favorite meals for either breakfast or brunch. If you have any questions e-mail me: AlanLeonetti@q.com”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together.
  2. Season with a dash of salt and pepper.
  3. Continue to whisk the mixture until it is a pale yellow and slightly thick. Remove the bowl from the pot and whisk vigorously.
  4. Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated. Set this sauce aside.
  5. Slice the English muffins and lightly toast the 4 halves.
  6. Lightly butter the 4 slices of English muffins.
  7. In an egg poacher, place water in the bottom portion and bring it to a boil. Once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups. Carefully crack the 4 eggs and place 1 egg into each of the poaching cups.
  8. Onto each slice of English muffin, place a slice of heated ham.
  9. When the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham.
  10. Then place a quarter of the Hollandaise sauce over each of the 4 poached eggs and serve.
  11. NOTE: Make certain that the poached eggs are done on the outside (the white part) and soft on the inside (the yolks).

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