For the Hollandaise, Combine the egg yolks, lemon juice, water and salt in a blender and blend until frothy.
Slowly pour the melted butter through the funnel whilst still beating the mixture until the sauce is thick and emulsified (you might have to use a tiny bit less butter than stipulated).
Add the fresh mint and pulse a few times and set aside.
Poach the eggs in a saucepan filled with about 2l of water.
Add the vinegar and allow the water to come to a boil, reduce the heat and allow it to just simmer gently.
Individually, break the eggs into small bowls or cups.
With a wooden spoon, stir the water and slowly slip in the eggs.
With a spoon, gently nudge the egg white closer to the yolk.
Poach for about 1 minute and remove with a slotted spoon.
Top the toasted muffin/ciabatta with some rocket, 2 pieces of parma ham, the poached egg and a few spoonfuls of the Hollandaise. Serve warm.
Reprinted with permission of Simply Delicious. To see more
recipes, click here.