Servings: 4 servings

Mousseline Sauce: subheading: Mousseline Sauce:
½ cup butter ½ cup butter
3 eggs yolks 3 eggs yolks
1 tbsp lemon juice 1 tbsp lemon juice
1 tsp salt 1 tsp salt
dash cayenne pepper dash cayenne pepper
1 tbsp water 1 tbsp water
½ cup shipping cream ½ cup shipping cream
 
For poaching: subheading: For poaching:
4 eggs 4 eggs
4 cups water 4 cups water
1 tbsp vinegar 1 tbsp vinegar
2 tbsp butter 2 tbsp butter
4 slices smoked ham 4 slices smoked ham
4 slices white bread or English muffins 4 slices white bread or English muffins

For sauce, slice butter and place in a heavy saucepan. Add egg yolks, lemon juice, salt, cayenne pepper and water. Put pan into a larger pan with hot water (or use a double boiler). Heat, whisking constantly until sauce has thickened. Do not boil. Keep sauce warm.
Combine water and vinegar in a low-wide saucepan. Bring to a boil. Reduce heat. Crack eggs, one at a time, into a cup. Let eggs slide into water. Poach (do not boil) for 3 to 4 minutes. Remove with a slotted spoon.
In a skillet, melt butter. Saute ham slices. Remove. Toast bread or quickly fry in skillet. Place bread on hot serving plates. Cover with ham and place one egg on each.
Remove sauce from heat. Whip cream and carefully fold into hot sauce. Spoon over eggs. Serve immediately .

Prep: easy. Cost: inexpensive. Prep time: 40 minutes. Good served with: a green salad and lemon slices. Tips: Substitute hollandaise sauce for mousse line sauce, if desired.  Prep: easy. Cost: inexpensive. Prep time: 40 minutes. Good served with: a green salad and lemon slices. Tips: Substitute hollandaise sauce for mousse line sauce, if desired.