1. Prepare the oven: Fill the water container of your AEG combination steam oven and set it to the Pure Steam function. Allow the oven to heat and build up steam.
2. Steam the eggs: Carefully crack the eggs onto a heatproof tray and place them in the steam oven. Steam the eggs for 5 minutes. This will leave them with a beautifully runny yolk.
3. Prepare the hollandaise: While the eggs are steaming, place your pre-made hollandaise sauce in a pan on an induction cooktop. Set the cooktop to a low simmer to keep the sauce warm without overcooking it. Just before serving, add a splash of milk to the sauce and stir to make it a little more fluid.
4. Assemble the dish: Utilize your Galley Workstation to keep your English muffins, prosciutto or salmon, and other ingredients organized and ready to go. Once the eggs are done, remove them from the oven. Place a toasted English muffin half on each plate. Top with a slice or two of prosciutto or smoked salmon.
5. Finish and serve: Carefully place a steamed egg on top of each English muffin half. Drizzle generously with the warm hollandaise sauce. Serve immediately, along with any optional side dishes.