We can put the eggs on a base of our pick of chaffle… the classic, wonderbread, and the “modern” 50-50 version.
Or if we want something to better soak the yolk, a keto biscuit is always an option.
Instead of the classic ham, I’m always going to default to a bacon weave.
Eggs should be poached, either using the swirl, gently lowering the egg, or if you have a poaching gizmo, use that.
The Hollandaise Sauce is not hard to make, and if you screw it up, we can fix it with any of the usual mayo repairs (adding a few drops of hot water, adding another yolk, or both).