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In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice and cayenne until blended. Continue whisking until the thermometer reaches 160° F. Slowly whisk in melted butter until thick and smooth. Season with salt to taste. Keep warm, covered.
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Heat oven to 300° F. Spray coat twelve (3/4 cup) custard cups. Portion 2 tablespoons ham into each cup. Whisk eggs with cream to blend. Stir in cheese and salt. Put about 1/3 cup egg mixture into each cup.
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Place cups in 12x20x2-inch baking pan. Fill pan halfway up sides of cups with hot water. Bake 45 to 55 minutes, until center is firm and knife inserted in center comes out clean.
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Remove cups from water. Run small sharp knife around inside edges to loosen. Invert one soufflé onto each muffin half. Spoon 2 tablespoons Hollandaise sauce over each egg. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
**If using frozen or liquid whole egg product.
American Egg Board
