1 teaspoon distilled white vinegar
8 English muffins, split and toasted
8 slices country ham, cooked
Marchand du bourbon (recipe below)
Hollandaise sauce (recipe below)
Chopped parsley (for garnish)
Fill a large saucepan with about 3 inches of water.
Add in vinegar and bring to a boil.
Break each egg into the water, careful not to break it.
Reduce heat to gentle simmer and cook about four minutes until the egg white is set, but yolk is still runny.
Place two toasted English muffin halves face up on a plate.
Top with country ham, then poached egg.
Ladle about one ounce Marchand du bourbon sauce over eggs.
Drizzle the hollandaise sauce over everything until just covered.
Pulse to combine.
Place blender on low speed and slowly drizzle the butter into the mixture until incorporated. If it gets too thick add a little warm water to thin out.
Add the yellow onion, garlic, green onion, ham, mushroom and thyme.
Sauté for a few minutes.
Add flour and stir to incorporate into butter.
Add the beef stock, bourbon and Worcestershire sauce.
Simmer until it thickens, about 5 minutes.
Season with salt and pepper.
Set aside until ready to use.