Eggs Benedict (with hollandaise sauce [of course])

I recently discovered that recipes (lists of ingredients) are not protected by intellectual property laws. Nevertheless, I feel that someone else's work should be credited. So, this comes from Jamie Oliver's video on how to make several different kinds of eggs Benedict, with some reference to Gordon Ramsay's recipes. Still, it's pretty straightforward, despite the scary reputation. Go wild.

Ingredients:
Hollandaise sauce:
Should provide enough for 4-6 eggs, depending:
2-3 egg yolks
1 tbsp white wine vinegar
200-250 g butter
1 tsp tarragon

Poached eggs and toppings:
1-2 eggs per person (up to 6), cracked into little bowls or corning dishes or something. You can also add the remaining egg white from the hollandaise sauce to bulk up the eggs
2 tbsp white wine vinegar
1 baguette
Ham of sorts, preferably Black Forest or Kessler

Also:
Small pot (1 l or so
Large pot (3 l or so)
Thermos
Electric whisk

Melt the butter before you get started. Bring some water to simmer in a small pot and add the egg yolks, the tarragon and the 1 tbsp of vinegar to a heatproof bowl, then put the bowl on top of the pot (it needs to create a tight seal). If you have an electric whisk (big bell whisk needed), use this, otherwise you can use a handheld whisk - enjoy the workout. Also, pour boiling water into your thermos to heat it up.

Now comes the challenging part: turn the heat down. Beat the egg yolks while slowly adding the melted butter. It needs to be slow, as otherwise it will separate. Keep adding the butter until it's all in, while constantly beating the mixture. If the mixture separates, add a bit of water and beat it in. Keep beating the mixture over the simmering water for about 5 minutes or so until it has thickened. When ready, pour the hollandaise sauce into the thermos to keep it warm (thanks, Jamie!).

Toast the bread. Traditionally, it should be served on a toasting muffin, but a baguette worked wonderfully well. Don't over-toast it, though. While it's toasting, bring about 2 l of water to the boil in the larger pot, lower the heat to a simmer, and add about 2 tbsp of white wine vinegar. Stir the water and then drop in the eggs (alternatively, you can lower in the eggs in a ladle. This works if you want to poach more than one egg at a time). Cook for about 2 1/2 to 3 minutes and then remove from the water with a slotted spoon.

While the eggs are cooking, put a bit of the hollandaise sauce on the toasted baguette/muffin/bread, then put a slice of ham or whatever your topping of choice is on the bread. Put the cooked egg on top of the ham, then pour the sauce over the top. Enjoy.

Very tasty. It's breakfast, so you need some coffee too.