-
Prep everything to be ready to stack: slice tomato, smash avocado and season to taste, get 4 cups of water steaming hot in a pot with vinegar, warm ham, have English muffins ready to toast.
-
Mix 4 egg yokes with butter and lemon juice in a frying pan.
-
Press the toaster button down to begin toasting.
-
Drop 4 eggs into steaming water with vinegar.
-
As eggs are poaching, warm hollandaise mixture in frying pan on low heat and whisk your heart out until it starts to thicken and take off heat when it gets too thick, about 2 minutes.
-
Never stop whisking, we don’t want scrambled eggs. Add a tablespoon of water if desired for a thinner texture once egg has cooked through, presenting a slightly lighter color than the raw yoke.
-
Remove from heat and stir to be sure the pan is not still hot.
-
Remove poached eggs from water once you have your desired jiggle.
-
Start your stacking of English muffin open with ham, tomato and avocado.
-
Place poached egg on avocado and pour hollandaise atop with lavender herbes de provence as garnish or your choice of herb or spice.
