Summary

Ingredients

• 2 teaspoons white wine vinegar
• 8 large egg (s)
• 2 tablespoon butter, salted, soft
• 4 rolls (English muffins or toasties)
• 8 slices bacon, Canadian or cooked ham

For the sauce:

• 4 large egg yolks
• 2 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard, possibly
• Melt 12 tablespoons unsalted butter
• Cayenne pepper
• salt
• 1 drop Worcestershire sauce, possibly
• some paprika for garnish
• Chives, cut into fine rolls for garnish

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Instructions

1. For egg poaching, bring enough water and the vinegar to the boil in a sufficiently large saucepan, reduce the heat a little and stir the water with a spoon handle until a small strudel is formed. Now let the beaten eggs slide carefully into this strudel - one at a time. The egg white envelops the egg yolk perfectly thanks to the gentle swirling movement. Leave the eggs in the water for 3 minutes, then remove them with a slotted spoon and place on a plate covered with kitchen paper.
2. In the meantime, toast the muffins or toasties and brush with butter. Heat a pan over medium heat and brown 4 slices of bacon or ham for 1 minute on each side, then transfer to large plates.
3. To serve, place 2 muffin or toastie halves on a warm plate, place a slice of ham on top of each other and place the poached eggs on top of the ham. Now pour the hollandaise sauce over the eggs, tablespoon at a time, garnish with chives and paprika powder.
4. For the hollandaise sauce, place a large bowl over a saucepan with gently simmering water, making sure that the bottom of the bowl does not touch the water.
5. Beat the egg yolks, lemon juice and mustard - if used - in the bowl. Pour the melted butter into the mixture in a thin stream, beating constantly until the whisk leaves traces in the sauce.
6. If it`s too thick, add a few drops of hot water. Season to taste with salt and cayenne pepper and, if necessary, a drop of Worcestershire sauce and keep the sauce warm over the water bath until you use it, stirring occasionally.