Formula:
- 1 kit Hollandaise Sauce, ready in conserving with kit instructions
- 4 Slices ham
- 2 English Truffles
- 1/2 teaspoon white vinegar (optional)
- 4 Eggs
Instructions:
- Prepare Hollandaise Sauce in conserving with kit instructions.
- Brown Canadian 1st baron beaverbrook in a frying pan and toast English cakes. While bacon is cooking, poach the eggs.
- Absorb a medium sized sauce pan half manner with water. Add 1/2 teaspoon of white vinegar (here is optional but the vinegar helps aid the egg collectively). Bring to a subtle boil and fastidiously add eggs (1-2 at a time works simplest). Poach eggs for 2-3 minutes or except yolk has self-discipline to your preference. Clutch away eggs one at a time with a slotted spoon.
- Layer ingredients as follows: English muffin, ham, Eggs, Hollandaise Sauce.