Classic Eggs Benedict with Velvety Hollandaise

Finely slice the 5 gr Spring Onion for garnish and cut the ³/₄ piece Hamburger Buns in half horizontally.

Melt 55.2 gr Butter gently in a small saucepan over low heat without letting it brown, then remove from heat and keep warm.

Separate the yolks from 1 pieces Eggs size L into a heatproof bowl set over a gentle water bath, then whisk together with 10 ml Water, ³/₄ tbsp Lemon Juice, ¹/₄ tsp Table salt, and ¹/₂ tsp Red pepper powder until pale and thickened.

Remove the bowl from the water bath and gradually drizzle in the warm melted butter in a slow, steady stream while whisking continuously until a velvety Hollandaise forms.

Heat a skillet over medium heat, melt the remaining 4.8 gr Butter, toast the halved buns cut-side down until golden, then briefly warm the 60 gr Cooked pork ham on both sides.

Bring 490 ml Water and ³/₄ tbsp Apple Vinegar to a gentle simmer just below boiling in a deep pot, create a whirlpool, and poach the remaining 2 pieces Eggs size L for 3 to 4 minutes until whites are firm and yolks remain soft.

Lift out the poached eggs with a slotted spoon, drain on paper towels, and assemble by placing toasted bun halves on plates, topping each with warm ham and a poached egg.

Spoon the warm Hollandaise sauce generously over each egg, garnish with the reserved sliced spring onion, and serve immediately.