![Soft-Cooked Eggs with Hollandaise and Ham](https://cdn.statically.io/img/www.foodandwine.com/thmb/KuHG0fFoiP8eQBGbzlUHIzUiThM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Soft-Cooked-Eggs-With-Hollandaise-and-Ham-FT-RECIPE0422-29c7c98cd2b5480ebe35e709240ec2a4.jpg)
Ingredients
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6 large eggs
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1 cup dry white wine
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½ cup Chardonnay vinegar
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1 teaspoon coriander seeds
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1 fresh or dried bay leaf
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¾ cup clarified butter, melted
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½ teaspoon kosher salt
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½ teaspoon black pepper
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4 ham or prosciutto slices (about 2 ounces)
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1 tablespoon plus 1 teaspoon thinly sliced fresh chives
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2 teaspoons extra-virgin olive oil
Directions
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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.
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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.
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Meanwhile, separate whites and yolks from remaining 2 eggs; discard whites, or reserve for another use.
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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.
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Fill a separate large saucepan with water; bring to a simmer over medium. Add peeled eggs, and cook until warmed, about 3 minutes. Drain.
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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.