Poached Eggs

Directions

1. 1
   Heat 3 cups water with the vinegar in a large deep skillet over medium heat until simmering.
2. 2
   Break each egg into a cup and then gently add to the water.
3. 3
   Poach for 4 to 5 minutes, or until the yolk is almost set.
4. 4
   Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate.
5. 5
   Season with salt and pepper.
6. 6
   Heat the oil on a cast-iron griddle or pan until it begins to shimmer.
7. 7
   Cook the ham until light golden brown, about 1 minute per side.
8. 8
   Transfer to a plate lined with paper towels.
9. 9
   Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
10. 10
    Split the biscuits horizontally.
11. 11
    Place the bottoms on 4 large plates.
12. 12
    Top each bottom with an egg.
13. 13
    Drizzle with some of the hollandaise, top with ham, and sprinkle with parsley.
14. 14
    Place the tomato halves and biscuit tops on the side.
15. 15
    Stir together the paprika, New Mexico chile, chile de arbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
16. 16
    Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler).
17. 17
    Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water.
18. 18
    Whisk the yolks until pale yellow and fluffy, about 4 minutes.
19. 19
    Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
20. 20
    Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper.
21. 21
    Serve warm.