Eggs Benedict with Ham

Instructions: HOLLANDAISE SAUCE:
Melt the butter in the microwave. Transfer it into a measuring jug. Add the egg yolks and white vinegar in a liquidiser and blend for a few seconds. Open the top lid of the liquidiser (blender) where the circle is. Add the melted butter, little by little, by drizzling it. Continue adding the melted butter until there is no more butter left. Use the pulse option if you feel the lowest power is still too strong. Once all the melted butter is added, the hollandaise sauce should be thick with a silk texture. Lightly season with salt and pepper. EGGS:
Add the vinegar to a pot filled up to the top with hot water and boil until boiling point. Gently slide each egg into the water. Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape. Simmer for 4 minutes or more until the eggs are cooked in the stage you want it: soft, medium or hard. Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain. ASSEMBLING:
Place the English muffin halves in a preheated oven quickly, just to heat a bit- not too long otherwise it will dry out. Butter each half and place two per plate. Add a country ham piece on each English muffin. Add the poached egg and top with hollandaise sauce. Garnish with chopped chives or parsley .