- 4 each Organic Valley Large Eggs
- 1 lb Organic Prairie Hardwood Smoked Ham, Sliced
- 2 each English muffins
- 1 teaspoon paprika
- 1/2 cup Organic Valley Cultured Butter (1 stick)
- 3 each Organic Valley egg yolks
- 2 tablespoon fresh lemon juice
- salt to taste
Prepare the Hollandaise Sauce (see below)
Poach eggs, cooking for about 2 minutes, or until the white of the egg is solid but the yolk remains runny.
Toast each English muffin, then place on the plate. Add a slice or two of ham to each muffin half, then a poached egg on top, covering the stack with several spoonfuls of Hollandaise sauce.
Garnish with a light sprinkle of paprika. Serve immediately.
In small sauce pan, melt butter to very hot, almost bubbling.
In blender jar, combine yolks, lemon juice and salt and blend on medium (puree setting on most blenders) for 30 seconds.
With blender still on medium, remove cap from blender lid and slowly dribble the very hot butter into the yolk mixture. The sauce generally thickens after about half of the hot butter has been added, and you will be able to add the butter more quickly after that.
Use within 15 - 20 minutes. Unused sauce may be refrigerated and used later.
Adapted from a recipe in "Farmstead Chef," provided courtesy of Lisa Kivirist and John Ivanko. www.farmsteadchef.com.