Eggs Benedict with Chipotle Hollandaise

I somehow got suckered into making this breakfast for my Dad after I had eaten most of the ingredients that he needed to make his daily English Breakfast (tomatoes and mushrooms were happily hanging out in my belly). Because I cannot eat eggs and my mom felt like a sandwich it was yet another day of two different dishes, but hey I like to cook.

One poached egg  (use your favorite poaching method)
One thick slice of country ham
One half English Muffin, rubbed with a bit of truffle oil and garlic and toasted
2-3 tablespoons of homemade chipotle hollandaise (see below)
1/2 cup of sauteed spinach *optional

HOLLANDAISE

• 3 egg yolks
• 1 teaspoon water
• 1/2 tsp salt
• 1 tsp cayenne pepper
• half a lemon, juiced
• 12 tbsp unsalted butter, softened and cut into one inch pieces
• Pinch sugar *optional

Pour and simmer 1-inch of water into a large saucepan; reduce to low heat after achieving simmer.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add sugar if using and whisk for another 30 seconds. Place the bowl over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BUILDING THE BENEDICT
Rub English Muffin Half with Truffle (or basil or olive oil) and one garlic clove. Toast until desired doneness.
ON a small griddle, grill the piece of county ham to warm, place on top of the toasted muffin. If using spinach apply on top of the ham. In a small amount of water, with a dash of white wine vinegar poach one egg. Remove carefully and place on the ham. Slat and pepper the egg according to personal taste. Top with hollandaise and serve.