Chef's Notes: At my restaurant, Beast, we call this a ham lovers' Benedict. It's topped with a beautiful, bright-yellow hollandaise—which sounds intimidating, but I'm going to share an easy way to make it. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
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