A tasty way to serve poached eggs.


  • hollandaise sauce:
  • 100 g unsalted butter (melted)
  • 1 medium egg yolk
  • 1 tsp lemon juice
  • 1 crusty continental roll (halved)
  • 4 slices good quality ham
  • 2 large, really fresh eggs
  • fresh chopped parsley to garnish


  • Hollandaise Sauce: Put the egg yolk into a bowl over simmering water, without allowing it to touch the base.
  • Slowly pour in the melted butter, whisking all the time then add the lemon juice.
  • Toast the roll halves until golden and crisp.
  • Top each piece with 2 slices of ham.
  • Keep warm.
  • Carefully poach the eggs for approximately 3 minutes then drain with a slotted spoon. Place on top of the ham. Pour over hollandaise sauce and sprinkle with parsley.