4 English muffins, split
4 slices cooked ham
butter
8 eggs

Toast muffins. Spread with butter. Saute ham in a little butter over low heat. Poach eggs in skillet of gently simmering water 3 to 5 minutes. Place one slice ham on each muffin half and a poached egg on top.

SAUCE:

3 egg yolks
1 1/2 tbsp. 80 proof Bacardi silver rum
1/4 tsp. salt
1 1/2 tbsp. lemon juice
1/8 tsp. white pepper
1/2 c. butter, melted