• Gather Ingredients: Prepare them in advance to ensure a stress-free and smooth cooking experience.
  

Make the Hollandaise Sauce

• Prepare the Clarified Butter: Place two sticks of butter in a saucepan and melt them over the lowest heat setting to prevent burning or browning. As the butter melts, you will notice a clear, golden liquid separating from the white milk solids.
  
• Once fully melted, carefully pour the clear liquid into a separate container, leaving the milk solids behind at the bottom of the pan. This process creates clarified butter, which helps produce a smoother, creamier Hollandaise sauce with a rich, buttery flavor.
  
• Set Up a Double Boiler: Fill a medium saucepan with 1–2 inches of water and bring it to a gentle simmer. The water should be hot but not boiling. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. This indirect heat will help cook the egg yolks gently.
  
• Whisk the Egg Yolks: Add egg yolks and a small splash of water to the bowl. Using a whisk, start beating the yolks constantly. To prevent overheating, move the bowl on and off the steam every 1–2 minutes while whisking. Continue this process for about 10 minutes, until the mixture becomes slightly thick and pale.

  Tips: Be careful! If the bowl gets too hot to touch, remove it from the heat for a moment. Too much heat can cause the yolks to scramble.
  
• Slowly Add the Clarified Butter: When the egg mixture has thickened but is still smooth and pourable, begin adding the clarified butter a little at a time. Pour in a small amount and whisk vigorously until it is fully mixed before adding more. Repeat this process slowly to create a rich and creamy sauce.
  
• Season the Sauce: Once all the butter is mixed in, add salt to taste. Squeeze in fresh lemon juice and whisk well to combine. The lemon balances the richness of the butter and gives the sauce a fresh, tangy flavor. The Hollandaise sauce is ready to use.
  

Poach the Eggs

• Fill a pot with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a fine-mesh strainer or filter to remove excess liquid from the egg white, then transfer it to a small bowl.
  
• Create a gentle whirlpool in the simmering water, then carefully slide the egg into the center.
  
• Cook for about 3–4 minutes, until the whites are fully set but the yolk remains soft. Use a slotted spoon to remove the egg and set it aside.

  Tip: Many people recommend placing poached eggs on a paper towel to drain excess water, but this can cause them to stick. Instead, place them directly on a plate.
  

Assemble the Eggs Benedict

• Toast the English muffin halves until golden brown.
  
• Heat the ham slices in a pan over medium heat until slightly crispy.
  
• Place a slice of ham on each toasted muffin half, then top with a poached egg.
  
• Spoon the warm Hollandaise sauce over the eggs.
  
• Garnish with chopped chives, salt, and black pepper.