For the hollandaise
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
225g butter, melted
1/4 teaspoon salt
1 teaspoon vinegar
4 slices of cured ham
2 English muffins, split
1 tablespoons butter, softened
chopped fresh dill to garnish (optional)
Begin by making the hollandaise sauce. Fill the bottom of a double boiler or porringer part-way with water. Make sure that water does not touch the top pan and bring water to a gentle simmer. In the top pan, whisk together the egg yolks, lemon juice, white pepper, Worcestershire and 1 tablespoon water.
Next add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time whilst whisking the yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat the grill while you poach the eggs. Begin by adding around ½ inch (1.5cm) of water to a poacher pan and bring to a steady simmer. Carefully place poacher tray (containing the poacher cups) into the pan and gently crack an egg into each poacher cup. Cover with lid and cook for 4-6 minutes – depending on how large your eggs are and how soft or firm you prefer the yolk.
Turn of the heat and using an oven glove carefully remove the egg poacher pan from the stove top. Use a spoon or flexible spatula to remove eggs from the poacher cups and set aside on a warm plate
While eggs are poaching, toast the English muffins lightly on a baking tray under the grill. Spread toasted muffins with softened butter, and top each one with slices of ham and return to the grill to warm slightly.
Plate up the muffins and ham then place one poached egg on top of each. Drizzle with hollandaise sauce, sprinkle with chopped dill and serve immediately.