Method

•  Bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar
• Bring the water to a boil again, then lower the heat to a bare simmer
• Make the blender hollandaise
•   To make blender hollandaise, melt the butter either in a pot or microwave and allow to settle, skim off the yellow buttery liquid but not the white milky substance sitting on the bottom (discard this)
• Put 3 egg yolks, add half the lemon juice and cayenne pepper and blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color
• Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend
• Taste for salt and acidity and add more salt or lemon juice to taste
• Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop
• Poach the eggs until cooked to your desire
• Drain off excess moisture
• When it comes time to remove the eggs, gently lift out with a slotted spoon
• Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them
• You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them
• As soon as all the eggs are in the poaching water, begin toasting your English muffins
• If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl
• To assemble the eggs benedict: Place the split toasted muffins on warm plates, lay over the ham and gently place the cooked eggs on top
• Generously spoon over the hollandaise, taking care to cover as much of the egg as possible
• Sprinkle some parsley over it all and serve at once