Eggs Benedict with Ham and Herb Hollandaise

• Start by making the hollandaise. Place egg yolk, water, lemon juice and of salt in a tall, narrow container that fits snugly around the head of an immersion blender (this detail is important, so don’t skip it!).
• Place butter in a measuring cup (or other container with a pour spout), and warm in the microwave until hot (about 1 minute). I did 3 20-second bursts to keep the butter from popping and sputtering. If you don’t have a microwave, you can easily warm the butter up on the stove in a small saucepan.
• Place the immersion blender in the tall, narrow container with the egg yolk, and start blending. With the blender running, slowly stream in the hot butter. The butter will eventually emulsify with the egg yolk, forming a thick, creamy sauce. Stir in the chopped herbs and season to taste with additional salt.
• Warm a nonstick skillet over medium heat. Working in batches, cook sliced ham until warm and browning in spots (about 2 minutes per side).
• To serve, stack up the eggs benedict as follows: Bottom half of english muffin, 3 slices cooked ham, 2 poached eggs and a healthy spoonful of herb hollandaise. Serve top half of english muffin on the side.

Recipe created by Hatfield’s friend Brandon Matzek