For the sauce: place a bowl over a pot of simmering water (double boiler), add the egg yolks, lemon juice, and water, whisk everything until the sauce’s texture lightens in color, then gradually pour in the hot melted butter, continuing to whisk until fully incorporated.
Season with salt and black pepper and remove from the stove.
For Eggs Benedict:
In a saucepan with water, add 1 pinch of salt and the vinegar,
once it boils, make a swirl and add 1 egg at a time, cook for 2 minutes over medium heat.
Butter the toasted slices of bread, add 1 slice of ham, the eggs Benedict and a generous spoonful of sauce.
