Poached Eggs With Parsley Hollandaise - cooking recipe

Ingredients

1 tbsp white vinegar
8 None eggs
None None Parsley Hollandaise
1/2 tbsp white vinegar
3 None egg yolks
2/3 cup butter, melted
1 tbsp fresh flat-leaf parsley leaves, chopped
4.5 oz honey-baked ham, shaved
4 None English muffins, split, toasted

Preparation

To poach eggs, half-fill a medium saucepan with water. Add vinegar and bring to a simmer. Carefully crack 1 egg into a cup. Stir simmering water to create a whirlpool. Carefully slide egg into whirlpool. Cook, without stirring, for 1-2 mins, or until cooked to your liking. Using a slotted spoon, transfer to a plate. Cover with foil and keep warm. Repeat with remaining eggs.
To make the parsley hollandaise, place vinegar and 1 tbsp water in a small saucepan over medium heat. Bring to a boil then remove from heat. Place egg yolks in a small heatproof bowl and whisk in vinegar. Place over a double boiler and whisk for 1-2 mins, or until pale and fluffy. Add 1 tbsp melted butter and whisk to combine. Gradually whisk in remaining butter, 1 tbsp at a time. Remove from heat. Season. Stir in parsley.
To serve, distribute ham between English muffins. Top with poached eggs. Drizzle with hollandaise.