• Eggs for poaching, 1 per serving
• For the muffins:
• English muffins (1 per two people for a small serving)
• Gouda cheese, sliced
• Sliced ham
• Dry oregano, thyme, minced fresh chive
• For the sauce:
• 4 egg yolks, separated for sauce  // this makes 6 reasonable servings or 12 light servings
• 1 tbsp lemon juice
• 8 tbsp melted butter

Do:

1. Sous vide eggs  // do this first if you're not pan poaching, since it takes a while
1. Heat water bath to 147.5F (64.1C)
2. Place eggs into the water cold so they don't crack (though this didn't really matter?)
3. From cold, bring up to temperature and cook at least 80 minutes?
4. Remove from water and run under cold water when ready to use
2. Stovetop poached eggs
1. Boil a pot of water, larger is better
2. Stir the water into a vortex, to aid with spreading
3. Crack the eggs into the center of the vortex as quickly as practical
4. Turn off heat and cover
5. Remove after 4:30 or so.
3. Prepare hollandaise sauce:
1. Barely simmering water in a small pot, for double-boiling
2. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
3. Place the bowl over the simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
4. Continue to whisk rapidly.  // be careful not to let the eggs get too hot or they will scramble.
5. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
6. Remove from heat, whisk in salt and seasonings (cayenne?).
7. Cover and place in a warm spot until ready to use.  // It's fine to let this sit aside for a while
8. If the sauce gets too thick, whisk in a few drops of warm water before serving.
4. Prepare the muffins
1. Split english muffin and place the halfs rough side up on a cookie sheet
2. Bake at 350F for 6 minutes to warm, then broil for 1 minute to toast
3. Season the bread with pinch of thyme, oregano, garlic powder, cracked pepper
4. Top with cheese, place in the oven for a few minutes to melt cheese, then 30 seconds under broiler to bubble.
5. Place minced chive on top of cheese.
6. Top with sliced ham, place in oven for a few minutes to warm through, then 30 seconds under broiler to toast.
7. Turn oven back to warm (200F) and let stand. // Muffins can sit a while, though they will eventually get kinda dry.
5. Add egg to toasted ham muffin, spoon sauce over
6. serve

• When I put the cheese on top, the egg slid off the cheese! Try the other way around?
• Hollandaise was tasty. Gets cold really fast, find a way to make it warm?
• The egg was MUCH more undercooked and runny than I expected at 147F. Don't know if it was time or temperature, but it certainly didn't look the way it does in David's video.

• hollandaise sauce
• Comparison of egg cooking temperatures