Tips: Substitute hollandaise sauce for mousseline sauce, if desired.

Prep Time: 40 min

Yield:4

1. For sauce, slice butter and place in a heavy saucepan. Add egg yolks, lemon juice, salt, cayenne pepper and water. Put pan into a larger pan with hot water (or use a double broiler).
   
   
2. Heat, whisking constantly, until sauce has thickened. Do not boil. Keep sauce warm.
   
   
3. Combine water and vinegar in a low wide saucepan. Bring to a boil. Reduce heat. Crack eggs, one at a time, into a cup. Let eggs slide into water. Poach (do not boil) for 3-4 minutes. Remove with slotted spoon.
   
   
4. In a skillet, melt butter. Saute ham slices. Remove. Toast bread or quickly fry in skillet. Place bread on hot serving plates. Cover with ham and place one egg on each.
   
   
5. Remove sauce from heat. Whip cream and carefully fold into hot sauce. Spoon sauce over eggs. Serve immediately.