Eggs Benedict

PREPARATION

• 1
  Whisk the egg yolks over a double boiler for a few minutes until frothy, gradually adding 2 tablespoons of water. Remove from the steam, then slowly add the melted butter and whisk until creamy and smooth. Season with lemon juice, salt, cayenne pepper, and white pepper. Keep in a warm place until serving.
• 2
  While the Hollandaise sauce is being prepared, preheat the oven and bake the ham slices on a baking sheet lined with parchment paper for a few minutes until crispy.
• 3
  For the poached eggs, boil water in two pots; add vinegar to one, and lightly salt the other. When the vinegared water boils, carefully slide the eggs one by one into a slotted spoon, making sure the yolks are not damaged. Reduce the heat, hold the eggs in the water with the spoon for a few seconds, then gently slide them into the water. Shape the egg whites with the slotted spoon and cook in simmering water for 2 minutes.
• 4
  After two minutes, remove the eggs and place them in a salted water bath to avoid an vinegary taste.
• 5
  When serving, place the ham, poached egg, sauce, and a little freshly ground pepper on the bread.