Prepare the poached eggs. Fill a pot with water and bring to a boil. Add a splash of vinegar and a little salt.
Once the water is boiling, lower the heat so that small bubbles appear in the water.
Crack the eggs into cups and carefully immerse them in the boiling water. Repeat with the rest of the eggs, being careful not to lower the water temperature.
Cook for 3-5 minutes and remove with a spoon. Place on a paper towel and set aside. (You can trim the edges if they look unattractive).
Prepare the hollandaise sauce. In a small pot over a double boiler, whisk the egg yolks, water, and lemon. Cook on VERY low heat until the mixture bubbles slightly at the edges. Gradually add the cubed butter, stirring until the sauce thickens. Season with salt, cayenne pepper, and black pepper. Remove from heat.
Place toasted bread and put a slice of folded ham on top. Add the poached eggs and drizzle with the prepared hollandaise sauce.
Two eggs are served per plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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