Ingredients
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8 large eggs, divided
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1 1/2 tsp lemon juice
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3/4 cup (1 1/2 sticks) unsalted butter, melted
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1 tbsp olive oil
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1 (8 oz) pkg Smithfield ® Anytime Favorites Boneless Hickory Smoked Ham Steak
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2 English muffins, split and toasted
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Chopped chives, to garnish (optional)
Steps
1
Make the hollandaise sauce: Add 2 inches of water to a medium pot. Heat on high until boiling, then reduce heat to medium so water is barely simmering. Separate 4 of the eggs and add yolks to a heatproof medium bowl that fits over the pot. Place yolks over barely simmering water, making sure bowl does not touch the water, and whisk constantly while slowly adding the lemon juice. Continue whisking 2–3 min., until thick.
2
Slowly whisk the melted butter into the egg mixture, continually whisking until sauce is smooth and thick. Remove from heat and season with salt and pepper. Cover and set aside to keep warm.
3
Meanwhile, bring a medium pot of lightly salted water to a boil. With a large spoon, stir the water in a circular motion. One at a time, crack remaining 4 eggs into a small cup and carefully slide each egg into the center of the whirlpool. For a soft poached egg, gently simmer 3 min. For a firmer egg, gently simmer 4 min.
4
Meanwhile, in a 10-inch nonstick skillet, heat the oil on medium-high. Cut the ham steak into 4 even pieces. Add ham steak to skillet and cook 1–2 min. per side, until browned.
5
Remove eggs with a slotted spoon and place on a paper towel to drain. Place 1 piece ham steak on each toasted English muffin half and top with a poached egg. Whisk the hollandaise sauce until smooth and pour over eggs. Garnish with the chives, if desired.
Tips
A dash of white vinegar (about 2 tsp) added to the poaching water will encourage the protein in the eggs to coagulate, creating a neater looking poached egg.
