Ham and poached eggs with hollandaise sauce, served in crispy buns.

Summary

Ingredients

• Sandwich buns – 4 pcs.
• Eggs – 4 pcs.
• Ham – 4 strips
• White wine vinegar – 1 tbsp

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For the Dutch sauce:

• Egg yolks – 3 pcs.
• Butter – 200 g
• Lemon juice – 1 tbsp
• Ground black pepper – to taste

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Instructions

1. Fill a large saucepan 3/4 full with water and bring to a boil over high heat. Add 1 tbsp white wine vinegar to the water. Reduce heat to medium-low to maintain a gentle boil.
2. Stir the simmering water to create a whirlpool. Gently crack one egg into the center of the whirlpool. Repeat with the remaining 3 eggs, spacing them apart. Cook for 3 minutes until the egg whites are set but the yolks remain runny.
3. While the eggs cook, cut each sandwich bun in half. Place the bun halves on a toaster or toaster oven and toast for 2 minutes until warm and lightly golden.
4. Remove the poached eggs from the water with a slotted spoon and let them drain.
5. For each burger, place one ham strip on the bottom half of a toasted bun and top with one poached egg.