Soft-Cooked Eggs with Hollandaise and Ham

Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking.

Soft-Cooked Eggs with Hollandaise and Ham
Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Active Time:
40 mins
Total Time:
50 mins


  • 6 large eggs

  • 1 cup dry white wine

  • ½ cup Chardonnay vinegar

  • 1 teaspoon coriander seeds

  • 1 fresh or dried bay leaf

  • ¾ cup clarified butter, melted

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 4 ham or prosciutto slices (about 2 ounces)

  • 1 tablespoon  plus 1 teaspoon thinly sliced fresh chives

  • 2 teaspoons extra-virgin olive oil


  1. Bring a large pot of water to a boil over high. Gently place 4 eggs in boiling water; cook 6 minutes and 30 seconds. Quickly remove from water using a spider or slotted spoon, and transfer to a bowl filled with ice water. Let stand until completely cooled, about 10 minutes. Peel eggs, and set aside.

  2. Combine wine, vinegar, coriander, and bay leaf in a large saucepan, and bring to a simmer over medium-high. Simmer until reduced by one-third (about 1/2 cup), 12 to 15 minutes. Remove from heat. Pour through a fine wire-mesh strainer into a large heatproof bowl, and discard solids. Let cool slightly, about 5 minutes. Wipe saucepan clean.

  3. Meanwhile, separate whites and yolks from remaining 2 eggs; discard whites, or reserve for another use.

  4. Add yolks to slightly cooled wine reduction in bowl, and whisk constantly until foamy, about 15 seconds. Add water to a depth of 1 to 2 inches to cleaned saucepan; bring to a simmer over medium-low. Place bowl with egg yolk mixture on top of saucepan so that bowl is sitting on sides of pan and not touching the water. With water at a constant simmer, slowly and gradually drizzle in melted clarified butter, whisking constantly, until a thick emulsion forms and mixture is thicker than heavy cream, about 10 minutes. Stir in salt, and remove from heat.

  5. Fill a separate large saucepan with water; bring to a simmer over medium. Add peeled eggs, and cook until warmed, about 3 minutes. Drain.

  6. Spoon about 1/3 cup hollandaise sauce onto each of 4 plates. Halve warmed eggs lengthwise, and arrange evenly on hollandaise. Sprinkle evenly with pepper. Drape ham slices evenly over eggs. Sprinkle each plate with 1 teaspoon chives and 1/2 teaspoon oil.

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