Sauté the ham slices in sizzling butter for a few seconds on each side. Place ham slices on top of toasted English muffins.
Make Hollandaise sauce.
Poach eggs by adding salt and white wine vinegar to boiling water, then reduce to a simmer and introduce the eggs gradually—breaking each onto a saucer and sliding it into the water. When the whites are firm, remove eggs with a slotted spoon and drain them on paper towels.
Place the eggs on top of the ham and muffin and cover them with Hollandaise Sauce.
The classic embellishment for this dish is a slice or two of truffles. Of course these have become so expensive that even fine restaurants often do not use them.
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