Over Easy Eggs Benedict

• 1/4 cup mayonnaise
• 2 tablespoons unsalted butter, melted and cooled, plus more as needed
• 1 teaspoon fresh lemon juice
• salt and pepper
• 4 large eggs
• 4 slices black forest ham, warmed
• 2 English muffins, split and toasted

1. In a medium bowl, whisk the mayonnaise, butter, lemon juice, and a pinch each of salt and pepper until smooth.
2. Coat a large nonstick skillet with a thin sheen of butter over medium heat. Add the eggs and cook until the bottoms are just set and not browned, about 1 minute. Carefully fold half of each egg white over the yolk to enclose it, forming a half moon shape. Cook until the whites are just set, but the yolks are still runny, about 2 minutes.
3. Place 1 slice of ham on each English muffin half. Top with an egg and the sauce.

mayonnaise, unsalted butter, lemon juice, salt, eggs, black forest ham, muffins

Taken from www.food.com/recipe/over-easy-eggs-benedict-494892 (may not work)