Instructions: Prepare a hollandaise sauce and set aside.

(See below)

Split and toast muffins. Butter and lay a piece of ham on each. Place on a tray and place in a warm oven to heat through.

*Poached eggs:
Heat water in a pan large enough to hold eggs (a roasting tray is ideal), add 1 Tblsp of vinegar, and bring to poaching temperature (ie. boiling but with no water movement).

Gently break eggs into water ( they should be completely submerged) and cook to desired degree (about 3 minutes). Dont disturb the eggs too much or allow the water to boil.

Lift out gently with a slotted egg slice or spoon and drain on a teatowel. Place one egg on each muffin and top with hollandaise sauce. Sprinkle with paprika and serve.

*Hollandaise sauce:
Place egg yolks, wine and vinegar in a round based mixing bowl.

Place bowl over a pot of simmering water and make a sabayon by whisking rapidly until thick and creamy (dont cook mixture to scrambled eggs).

Immediately begin to whisk in the soft butter, a 1/4 at a time. Dont allow it to get too hot. When all the butter is incorporated remove from heat. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice.

Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.

This sauce can separate so be careful.

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