Eggs Benedict With Fresh Herb Hollandaise

• 4 English muffins, split in half
• 4 Tbsp. butter (room temperature)
• 2 fresh ham steaks (about 6 oz. each)
• 3 c. water
• 1/2 tsp. white vinegar
• 8 eggs, individually cracked into 8 c.
• 4 egg yolks
• 2 tsp. fresh lemon juice
• 1 Tbsp. water
• 1 Tbsp. Creole mustard
• 1/2 lb. butter, melted and warm
• 1/4 c. finely chopped fresh mild herbs (such as tarragon, parsley, basil, etc.)
• 1 Tbsp. finely chopped fresh parsley
• salt and cayenne pepper to taste

1. Preheat a griddle.
2. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside.
3. Heat a skillet over medium heat. Add the ham steak and sear for a couple of minutes on each side. Remove the ham steaks and cut into 8 portions. Bring a pot of salted water and the vinegar to a boil. Slide the whole eggs into the water, one at a time. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs while the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.

muffins, butter, ham, water, white vinegar, eggs, egg yolks, lemon juice, water, creole mustard, butter, herbs, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69455 (may not work)