Step 2

Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine.

Step 3

With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.

Step 4

Add the salt, pepper and cayenne; pulse to combine. Set aside.

Step 5

Make the Eggs Benedict: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.