Ingredients:

  • 4 large eggs
  • Water (for poaching)
  • 3 large egg yolks
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 2 English muffins, split and toasted
  • 4 slices prosciutto
  • Chopped fresh chives (for garnish)

Instructions:

  1. In a mixing bowl, whisk together egg yolks and lemon juice until thick and pale.
  2. Gradually add melted butter while continuously whisking until smooth. Season with salt and pepper. Keep warm.
  3. Split and toast the English muffins until golden brown. Set aside.
  4. In a medium saucepan, bring water to a gentle simmer.
  5. Crack each egg into a small cup or ramekin.
  6. Create a gentle whirlpool in the water and gently slide eggs in one at a time.
  7. Cook for 3-4 minutes, or until whites are set and yolks are still runny. Use a slotted spoon to remove eggs and drain on paper towels.
  8. Place toasted muffin halves on plates.
  9. Lay slices of prosciutto on top of each muffin half.
  10. Carefully place a poached egg on top of the prosciutto.
  11. Top with hollandaise sauce and garnish with chopped chives.