|4.00||ham — sliced|
|1.00||english muffins — halved, buttered|
|2.00||eggs — large|
|salt and freshly ground black pepper|
|2.00||eggs — large, yolk only|
|15.00 ml||lemon juice|
|15.00 ml||Dijon mustard|
Place egg yolks in a small bowl and season. Whisk yolks thoroughly.
Heat lemon juice and vinegar in a small saucepan until starting to bubble.
Pour onto egg yolks in a steady stream and mix well.
Melt butter in same saucepan as lemon juice and vinegar over moderate heat until foaming. Pour into egg mixture in a thin, slow trickle.
(It helps to use a jug for pouring, not the saucepan, but remember to heat it with warm water beforehand.) Whisk until sauce is smooth and buttery.
Poach the eggs in simmering water with an added glug of vinegar (the vinegar helps to bind the egg).
Toast the muffins lightly under the grill
Place 2 slices of ham on each muffin half, top with a poached egg and pour sauce over.
Place under grill for a few minutes, until very lightly browned, garnish with origanum, season and serve.