1/2 cup (125 mL) butter
3 egg yolks
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) Dijon mustard
Pinch each salt and pepper
2 Ben's® English Muffins, halved and toasted
1 tbsp (15 mL) olive oil
8 slices Black Forest ham
4 poached eggs
Hollandaise Sauce: In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, in blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour bubbling butter into blender in thin stream. Season with salt and pepper; keep warm.
Assembly: Heat olive oil in skillet set over medium heat; cook ham, turning once, until warm and crisp around the edges. Divide evenly among English muffin halves; top each with a poached egg and spoon hollandaise sauce over top.
Tip: To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.