Poached egg with ham and hollandaise sauce

Name: poached egg with ham and hollandaise sauce
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon vinegar; 4 slices white tiger bread; 150 gram butter; 4 paste grilled ham; 4 egg; 2 egg yolk; 15 tablespoon lemon juice; 1 tablespoon fresh basil; 3 tablespoon water

Ingredients

Directions

Cut the basil into thin strips.
Bring plenty of water in a frying pan with the vinegar and a little salt to the boil.
Brush the slices of bread on both sides with 1/3 of the butter and roast them in a hot grill pan.
Put them on plates and spread them with the loosely folded slices of ham.
Break the eggs one by one above a cup and let them slide into the frying pan in the boiling water.
Fold any strands of protein with a fork around the eggs.
Poach the eggs against the boil for 3 minutes until the protein has just solidified.
Meanwhile, melt the remaining butter in a saucepan.
Spoon the eggs with a slotted spoon on a plate and keep them warm under a lid.
In the blender, mix the egg yolks with salt and freshly ground pepper, the lemon juice, the hot water and the melted butter into a nicely bound sauce.
The sauce is probably still warm, otherwise heat the sauce in a saucepan on a low heat, but do not let the sauce boil anymore.
Place a poached egg on each slice of bread with ham and spoon over a few tablespoons of Hollandaise sauce.
Garnish with the basil.