Ham burgers with poached eggs

Ham and poached eggs with hollandaise sauce, served in crispy buns.

Ingredients

• Sandwich buns - 4 pcs.
• Eggs - 4 pcs.
• Ham - 4 strips
• White wine vinegar - 1 tbsp l.
• For Dutch sauce:
• Egg yolks - 3 pcs.
• Butter - 200 g
• Lemon juice - 1 tbsp l.
• Ground black pepper - to taste

Directions

1. Prepare poached eggs. To do this, fill a large saucepan with 3/4 of water, bring the water to a boil, reduce the heat to medium-low to maintain a light boil. Add vinegar to the water. Gently pour the eggs into the boiling water (you can first stir the boiling water to form a funnel, and pour the egg into the center of the funnel). Cook for about 3 minutes, so that the white grasps and the yolk is still runny.
2. Prepare hollandaise sauce. Pour the egg yolks into the bowl of a food processor or blender. Heat the butter in a saucepan until the first boiling bubbles appear. Beat the eggs in the processor and, with the motor turned on, add hot butter to the bowl. Beat until creamy. Then add lemon juice, salt and pepper to taste into the sauce. If the sauce is too thick, you can pour in a little warm water and beat well again.
3. Cut the buns in half and fry in a roaster (oven) or toaster. Put one slice of ham between two halves of the bun, put one poached egg on it, pour over the sauce, sprinkle with black pepper. Do the same for all the scones, ham, sauce and eggs.