Hollandaise Sauce:

• In a saucepan, heat about an inch of water over medium heat so the water is simmering, do not boil. Place a heatproof bowl over the saucepan and add the Egg Yolks plus the Water and start whisking.
• Now add 1 cube of butter at a time until melted, keep whisking and adding butter until all has been well incorporated. !Do not add the butter all at one time.
• Continue to whisk and cook for another 5 minutes until the sauce has thickened and able to coat the back of a spoon. Again, keep whisking and do not let the water bath boil or you will end up with curdled or scrambled buttery eggs.
• Remove saucepan from heat, add about 1 tsp of Lemon juice and Salt and Pepper to taste. Adjust accordingly then carefully remove the heatproof boil and cover and set aside.

For the Poached Eggs:

If you have an Egg Poacher, BRILLIANT and use as directed. Otherwise follow the instructions below for the traditional method.

• Fill a saucepan with water, a splash of white vinegar and a pinch of salt and bring to a simmer over medium to medium low heat, just when it starts to gently bubble. Do not bring to a full boil.
• It's easiest to open each Egg into a small bowl or cup and one at a time, while keeping your bowl just above the water, slide each Egg into the simmering water.
• Cook for about 2 - 3 minutes until the egg white is set and the yolk is still runny.
• Remove Poached Eggs with a slotted spoon carefully and drain on a paper towel lined plate.

For the Assembly:

• Place the buttered toasted English Muffin on plate, top with Ham or Cooked Crispy Bacon. Now carefully add the Poached Egg and drizzle the Hollandaise Sauce over Egg. Sprinkle with Chives and Peppers, and Salt and Pepper to taste.
• Serve up and Enjoy!
• Tip: Keep Hollandaise covered if not using with cling wrap. Only warm over simmering water, never heat in microwave. Whisk just before serving if needed.

My timeline for making this dish. 1. Bring the water for the Poached Eggs to a Simmer. Meanwhile start making the Hollandaise Sauce and if using bacon start cooking. Chop my Chives and Peppers. Start Poaching my Eggs. After about 2 minutes of Poaching the Eggs, I toast my English Muffins then spread with butter once done. Place the Muffins on the serving plates, top with my meat, poached egg and drizzle sauce over top. Sprinkle Chives and Peppers and Salt and Pepper. Serve and enjoy!

Serves 1 - 2