Make curry hollandaise sauce. In a bowl, whisk 3 egg yolks for few minutes until it thickens and becomes pale yellow. Put the bowl over hot water if possible, this will help the yolks thicken faster. Stir in 2 tablespoons of WORLDFOODS Thai Yellow Curry Paste, whisk again until the sauce is thick and fluffy.
Boil some water for poaching the eggs. Into the water, add a good amount of vinegar.
When the water is boiling, drop the egg and immediately turn down the fire to simmer. Swirl the water the around the egg to keep it in a good shape. Cook for about 2 minutes and plunge it into cold water. Repeat the same for the other egg.
Heat up the pan and cook the ham on both sides.
Butter the muffin both sides and pan fry until nice colour on the edges.
To plate up, top the muffin with some rocket leaves, ham then the poached eggs. Spoon over the curry hollandaise sauce and garnish with black pepper to finish it up.