Eggs Benedict

• 1 tbsp vinegar
• 8 None large eggs
• 4 None English muffins, halved, toasted
• 2 1/2 tbsp butter
• 2 cups baby arugula
• 1.5 oz ham, thinly sliced
• None None FOR THE HOLLANDAISE SAUCE
• 3 None large egg yolks
• 2 tbsp lemon juice
• 12 tbsp butter, melted

1. To make the hollandaise sauce, whisk together egg yolks and lemon juice over a double boiler. Whisk constantly for 1-2 mins, until thick and creamy. Remove from heat and add butter in a thin stream, whisking, until thickened. Season to taste. Keep warm.
2. Bring a medium frying pan of water to a boil. Add vinegar and reduce heat to a simmer. Crack in eggs in batches of 2 or 4 (depending on size of pan). Poach for 2-3 mins, splashing water over eggs, until cooked to your liking.
3. Spread butter over English muffins. Top with arugula and ham. Remove eggs from water with a slotted spoon and drain on paper towels. Place on toasted muffins and top with hollandaise sauce and a grinding of pepper. Serve warm.

vinegar, eggs, english muffins, butter, baby arugula, ham, hollandaise sauce, egg yolks, lemon juice, butter

Taken from recipes-plus.com/api/v2.0/recipes/33990 (may not work)