Eggs Benedict with Homemade Muffins

For Hollandaise Sauce

1. Place water in bottom of double boiler, don't let water reach top pan. Turn heat to medium to medium low.
2. Place egg yolks, lemon juice, water and chili, if using in the top of a double boiler. Whisk together.
3. Cut butter into 8 chunks. Butter must be room temperature! Add butter 1 chunk at a time and whisk until fully melted, then add another chunk of butter. Continue whisking until butter is all melted in. 
4. Make sure you whisk up the sides of the double boiler as the egg cooks. Once all of the butter is heated through, the sauce should take about 3-4 minutes to thicken, nicely.
5. Hint: If eggs seems to be cooking fast and really sticking to the side of the pan, remove the top pan from the bottom pan to cool it down a bit. Then you can replace it when it has cooled. Sometimes you may have to do this a few times during the cooking process. If you start to see butter coming to the top, it's too hot, as well. Remove it from the heat and keep whisking.
6. Hint: If you have a batch that is really falling apart, put it in the food processor with a tablespoon or so of milk or cream and whisk it up. It will come right back together.

For Eggs Benedict

1. Lightly toast English Muffins. 
2. Place ham slices on top of muffins. (Keep warm in a low oven)
3. Cook eggs to desired doneness, either poached or fried
4. Place a few tablespoons of Hollandaise Sauce on each sandwich. Serve immediately.