Eggs Benedict - cooking recipe

Ingredients

1 cup prepared hollandaise sauce
1 tbsp butter
3-5 tsp white wine vinegar
4 None eggs
2 None English muffins, split
4 slices cooked ham

Preparation

Gently heat the hollandaise sauce in a small saucepan with the butter and keep warm.
Pour 4 cups water into a large deep skillet and bring to a boil on medium heat. Add the vinegar. Break an egg into a cup, then slide it carefully into the boiling water. Repeat with the remaining eggs. Cook each egg for about 3 mins, using a spoon to carefully coat the yolk with the egg whites as they are cooking. Remove the eggs with a slotted spoon and drain on paper towels.
Toast the English muffins. Top each with one slice of ham and poached egg. Spoon the hollandaise sauce over the top and garnish with some freshly ground pepper.