2-3 slices of ham
6 eggs
3 muffins, split in half
1/2 pint (300 ml) warm hollandaise sauce
2. Cut rounds from the ham about the same diameter as the muffin halves to fit nearly.
3. Arrange the ham slices on the rack in the grill pan. Grill until they are hot and golden brown.
4. Meanwhile, poach the eggs in barely simmering water for 3-4 minutes until done: the white just firm but the yolk still soft. Remove, drain and trim them if necessary. Toast the muffin halves.
5. Put a muffin half, cut side up, on each warmed plate. Arrange a slice of ham on the muffin and top with a poached egg.
6. Spoon the Hollandais sauce over the egg and serve immediately.