• 3 large egg yolks
• ½ cup butter
• Lemon juice, to taste
• Salt & pepper, to taste
• Cayenne pepper, to taste

• 8 large eggs, poached
• ¼ cup vinegar
• 4 English Muffins, split, toasted & buttered
• 8 pieces of Clifty Farm Country Ham biscuit slices
• Chives or dill, chopped

PREPARE HAM

• Sear ham in a heavy skillet on medium heat with a couple of tablespoons of water or cola.  About a minute on each side until slightly crispy on edges.  Set aside on a paper towel to drain.

PREPARE HOLLANDAISE SAUCE

• Add 3 large egg yolks to a blender. Blend until smooth
• Melt butter until just barely melted.  Do not boil!

With blender running, slowly add melted butter. Blend for a few more seconds until the sauce is slightly thickened.
Remove from blender and season to taste. First lemon juice, followed by cayenne, and last add salt and pepper.

POACH EGGS

• In a medium saucepan, bring water to a boil and add the vinegar.
• Crack 1 egg at a time into a  small glass container or saucer
• Lower the dish just to the surface of the water and slowly slide the egg into the water.
• Poach the eggs in the water for 5-6 minutes for a runny yolk,  Do not stir.
• With a slotted spoon remove the eggs one at a time and drain on a paper towel.

ASSEMBLY

• Place 2 toasted, buttered English muffin halves on each plate followed by ham slices.
• Top with poached egg and hollandaise sauce.
• Garnish with chives or dill.  Serve immediately.
• Serves 4.