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Eggs Benedict           SOURCE       TASTE.COM.AU           INGREDIENTS 125 g shaved ham 4 eggs 4 english muffins, cut in half 1 avocado, thinly sliced, to serve   [Hollandaise Sauce] 1 tablespoon white wine vinegar 2 egg yolks 150 g butter, melted, cooled 1 tablespoon lemon juice   salt and pepper, to taste INSTRUCTIONS 1.   For hollandaise sauce, combine the vinegar and egg yolks in a food processor, very slowly adding the butter bit by bit. Add lemon juice and season with salt and pepper. Transfer to a bowl, cover and leave to sit. 2.   To poach the eggs, fill a saucepan with water to two-thirds full. Add a pinch of salt. Bring to a boil, then reduce to a medium-low heat. Stir the water until a whirlpool forms. Break the egg into a saucer, and then slide into the water. Cook, without stirring for 3-4 minutes, depending on desired consistency. Remove to a plate with a slotted spoon. Repeat with remaining eggs. 3.   Toast English muffins until golden brown. Top with ham, avocado and eggs. Drizzle with hollandaise sauce. Serve.