Make hollandaise sauce as directed. Be sure to thin the sauce with a little hot water to the point where it flows readily from a spoon. Hollandaise that is too thick will coarsen the dish. Set aside while you are poaching the eggs. You may keep it warm over warm water or use it at room temperature. To assemble, put the ham in a small skillet, cover, and place over the lowest possible heat while you make the toast. Put a piece of lightly buttered toast on each warmed plate, cover with 2 slices of ham, then place 2 eggs on the ham. Spoon 3 - 4 tablespoons of hollandaise on top of each serving. Lightly butter the remaining 4 slices of toast, cut in half and serve on the side. Serve the remaining hollandaise sauce in a small bowl.
Wine Pairing(s)
Malvira Langhe S. Guglielmo
Hartford Zinfandel
Cloud 9 Zinfandel Sierra Foothills Seity
Vendange Zinfandel
Fuente del Conde Cigales
Dominio de Tares 'Baltos' Bierzo
Cooks Grand Reserve Brut
Villa Sparina Brut
El Quintanal Vendimia Seleccionada
Water Color Pinot Noir
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