Poached Eggs:
Water
1 tsp. salt
8 large eggs

4 English muffins (split)
Soft butter
4 slices fully-cooked boiled ham
Prepare Hollandaise sauce:
In top in double boiler, with wire whisk, beat egg yolks
with 2 tbs. water just until blended.
Cook over hot, not boiling, water, stirring constantly
with whisk, until mixture begins to thicken.
(This will take about 1 minute).

Add butter to egg yolks, 1 piece at a time,
beating after each addition until butter is melted and
mixture is smooth before adding the next piece of butter
takes about 5 min. in all).
Hot water in double-boiler base should not boil
or touch bottom of pan above.

Remove double boiler top from hot water in base.
Using a wire whisk, slowly beat in lemon juice,
beating just u ntil sauce becomes thick as mayonnaise.
Stir in 1/ tsp. salt and cayenne.
Place top of double boiler over warm water in base
(not over hear on stove). Cover to keep warm.

Poach eggs:

Lightly butter cups of an egg poacher.
Fill bottom of egg poacher 1/4 full of water.
Add 1 tsp. salt; bring water to a boil.
Reduce heat to a simmer. Break one egg into a custard cup.
Slip egg into poacher cup. Cook 3-5 min. to desired doneness.

Loosen egg from cup with table knife.
Place in bowl filled with very warm water.
Repeat until all eggs are cooked.
Spread muffins with butter; wrap ham in aluminum foil.
Broil muffins and ham until muffins are browned and ham is hot.

To serve:

Place two muffin halves on each individual serving plate,
buttered side up. Top each serving with 1 slice of ham
and two well-drained poached eggs.
Spoon 1/4 c. Hollandaise sauce over each serving
and garnish with parsley, if desired. Makes 4 servings.