Instructions

1. Prepare the hollandaise sauce: In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in 1/2 cup of melted unsalted butter while whisking until the sauce is smooth and creamy. Remove from heat and set aside.
2. Toast the English muffins until golden brown and set aside.
3. In a skillet over medium heat, cook the prosciutto until crispy, about 2-3 minutes per side. Remove from the skillet and set aside on paper towels to drain excess fat.
4. In a pot of gently simmering water, add a splash of vinegar (optional). Poach the eggs one at a time by cracking them into a small bowl first, then gently sliding them into the water. Cook until the whites are set but the yolks remain runny, about 3-4 minutes. Remove with a slotted spoon and let drain.
5. Assemble the dish: Place each toasted English muffin half on a plate. Top each half with a slice of crispy prosciutto, followed by a poached egg.
6. Generously drizzle the hollandaise sauce over the eggs, then sprinkle with paprika and chopped parsley for garnish.
7. Serve immediately and enjoy this decadent breakfast treat!