Classic Eggs Benedict with Ham

1Prepare the Hollandaise sauce Fill a saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over the saucepan (make sure the bottom doesn't touch the water) and slowly whisk in the melted butter until the sauce is thickened. Season with salt and pepper. Set aside and keep warm.

2Poach the eggs (4 large) Fill a large pan with water and add a splash of vinegar. Bring to a gentle simmer. Crack each egg into a small bowl. Create a whirlpool in the water and gently slide the eggs (4 large) in one by one. Let them cook for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on a paper towel.

3Toast the English muffins Slice the English muffins in half and toast them until golden brown.

4Cook the ham In a separate pan, heat the sliced ham until lightly browned on both sides.

5Assemble the Eggs (4 large) Benedict Place a slice of ham on each English muffin half. Top with a poached egg. Spoon Hollandaise sauce over the eggs (4 large). Sprinkle with a little extra pepper if desired.

6Serve immediately and enjoy!