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Poached Eggs a LA Hollandaise

Poached eggs served on toasted muffins topped with broiled ham and Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Poached Eggs a LA Hollandaise

Ingredients

Directions

Prepare

  1. Split and toast the round muffins.

  2. Place a thin slice of broiled ham on each muffin.

Assemble and serve

  1. Top each ham slice with a poached egg.

  2. Pour Hollandaise sauce over each poached egg.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Round muffins
Provide a toasted, sturdy base that holds the ham, egg and sauce.
Broiled ham
Adds savory, salty flavor and a firm layer between the muffin and egg.
Eggs
Provide the soft, runny yolk that enriches the dish when pierced.
Hollandaise sauce
Adds richness and acidity from butter and egg yolks, coating the egg.

The step that matters

Poaching the eggs. Eggs must be cooked just until the whites set while the yolks stay runny. Overcooking firms the yolk and toughens the white, and the eggs can break apart if the water boils too hard.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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