Ingredients for the Hollandaise:
- 1 egg yolk
- 1 teaspoon water
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt, plus more to taste
- 1 stick (1/2 cup / 4 oz.) unsalted butter
- 2 tablespoons finely chopped fresh herbs (I used dill and parsley here)
Ingredients for the Eggs Benedict:
- 6 slices Hatfield Hardwood Smoked Ham, cut in half widthwise
- 8 poached eggs
- 4 english muffins, split and toasted