Eggs Benedict - cooking recipe

Ingredients

2 None egg yolks
5 tbsp butter, melted
1 tbsp lemon juice
2 tsp white vinegar
4 None eggs, at room temperature
2 None English muffins, split and toasted
3 oz thinly sliced ham
1 tbsp finely chopped chives

Preparation

For the hollandaise, process egg yolks in a small food processor for 30 seconds. With processor running, gradually add butter to yolks in a thin steady stream until a smooth thick sauce forms. Add lemon juice. Season.
To poach 2 eggs at a time, pour 1/3 cup water into a 2 cup microwavable bowl. Stir in vinegar. Crack eggs, 1 at a time, into a small bowl then carefully slide into the water. Use a skewer to prick yolks (prevents them from exploding). Cover with plastic wrap. Microwave on high (100%) for 2 mins. Remove from microwave. Stand covered for 2 mins. Drain off water.
Place muffins on serving plates. Top with ham and eggs. Spoon hollandaise over top. Sprinkle with chives and freshly ground pepper. Serve immediately.