4 medium (US large) eggs
1 tsp vinegar
150ml/¼ pint/scant ⅔ cup hollandaise sauce
4 thin slices lean ham or crisp cooked bacon
fresh parsley sprigs to garnish
1 Split the muffins in half and toast lightly on both sides.
2 Poach the eggs by lowering them carefully into a pan of simmering water to which you have added a spoonful of vinegar. Cook gently until the whites are set but the yolks are still runny. Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain.
3 Gently warm the hollandaise sauce in a small pan.
4 Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top.
5 Garnish each egg with a sprig of parsley and serve.