For the hollandaise sauce:
2 large egg yolks
1 tablespoon freshly squeezed lemon juice strained, divided
8 tablespoons unsalted butter (1 stick), melted
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
For the poached eggs:
8 cups water (2 quarts)
4 teaspoons distilled white vinegar
4 large eggs
To assemble:
2 English muffins
Unsalted butter
Kosher salt
Freshly ground black pepper
5 ounces thinly sliced ham (you can substitute with Canadian bacon) , warmed
Sweet paprika (optional)
For the hollandaise sauce:
1. Fill a large saucepan about halfway full with water, bring water to a simmer over high heat. Remove and set aside.
2. Place the egg yolks and lemon juice into blender and blend on medium speed until the mixture lightens in color (about 30 seconds)
3. With blender running, slowly drizzle in all of the melted butter through open hole of blender lid. Season with salt and pepper and keep warm. add the salt and pepper, and pulse to combine.
4. Place the blender pitcher directly in the reserved hot water while you poach the eggs. To keep the hollandaise sauce warm.
1. in a medium pot, bring 2 inches of water and the vinegar to a boil. Crack 1 egg into glass or a small cup or ramekin,
2. Pour egg into water in one quick motion. Repeat with the remaining 3 eggs, making sure to evenly space them in the water. Let eggs cook for 4-5 minutes, Remove eggs with a slotted spoon. Place in a bowl of warm water to keep warm.
3. In a non-stick skillet heat the ham until warm. Toast the English muffins until golden, remove. Place the muffins on serving plates and divide the warm ham slices among them.
Coat the cut sides of the muffins with a thin layer of butter, season with salt and pepper.
4. Remove the eggs from water warm with slotted spoon and drain on a paper towel or kitchen towel.
5. Top each muffin with bacon and a poached egg, pour the warm hollandaise sauce over. If desired sprinkle paprika.
6. Serve