Eggs Benedict with Fresh Herb Hollandaise

Preheat a griddle.

Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside.

Heat a skillet over medium heat. Add the ham steak and sear for a couple of minutes on each side. Remove the ham steaks and cut into 8 portions. Bring a pot of salted water and the vinegar to a boil. Slide the whole eggs into the water, one at a time. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs while the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.