In the upper part of a bain-marie, away from the burner, mix the white wine and egg yolks. Place the bain-marie on top of the hot water and whip until the texture thickens. Make sure to not overcook the eggs (see the following video if you are unfamiliar on how to use a bain-marie: https://www.youtube.com/watch?v=hquatfQw__w),
Remove the mixture from the bain-marie. Add the melted butter, whipping constantly. Add salt and pepper for taste. Keep warm.
Oeufs pochés (poached eggs):Add water to a large skillet, filling two-thirds full; add salt and bring to a simmer. Add vinegar to pan. Break each egg into a custard cup, and pour each gently into pan; cook for 2-3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Keep warm.
In a pan, melt the butter and warm the ham and maple syrup for about 1 minute or until warm to your liking. Keep warm.
Toast the English muffins.
Place 2 muffin halves on each of 4 plates; top each half with 1 slice of ham, 1 egg, and about 1 tablespoon of sauce hollandaise. Sprinkle with black pepper and chives.
Cuisine: French |Recipe Type: Breakfast, Lunch, Dinner, Easter, Pâque