Poached Eggs With Parsley Hollandaise

• 1 tbsp white vinegar
• 8 None eggs
• None None Parsley Hollandaise
• 1/2 tbsp white vinegar
• 3 None egg yolks
• 2/3 cup butter, melted
• 1 tbsp fresh flat-leaf parsley leaves, chopped
• 4.5 oz honey-baked ham, shaved
• 4 None English muffins, split, toasted

1. To poach eggs, half-fill a medium saucepan with water. Add vinegar and bring to a simmer. Carefully crack 1 egg into a cup. Stir simmering water to create a whirlpool. Carefully slide egg into whirlpool. Cook, without stirring, for 1-2 mins, or until cooked to your liking. Using a slotted spoon, transfer to a plate. Cover with foil and keep warm. Repeat with remaining eggs.
2. To make the parsley hollandaise, place vinegar and 1 tbsp water in a small saucepan over medium heat. Bring to a boil then remove from heat. Place egg yolks in a small heatproof bowl and whisk in vinegar. Place over a double boiler and whisk for 1-2 mins, or until pale and fluffy. Add 1 tbsp melted butter and whisk to combine. Gradually whisk in remaining butter, 1 tbsp at a time. Remove from heat. Season. Stir in parsley.
3. To serve, distribute ham between English muffins. Top with poached eggs. Drizzle with hollandaise.

white vinegar, eggs, parsley, white vinegar, egg yolks, butter, parsley, honey, english muffins

Taken from recipes-plus.com/api/v2.0/recipes/27535 (may not work)