Eggs Benedict is a wonderful Easter brunch. And it doesn't have to be hard to make.
First, toast three English muffins and butter.
Heat up thin slices of ham and place on muffin halves.
Poach six eggs (I use a microwave poacher).
Put one egg on each muffin.
Prepare some blender hollandaise sauce.
3 egg yolks, 1 Tbs lemon juice, 1/2 tsp salt, 1/8 tsp cayenne
Combine in a blender, blending until light in color then slowly blend in 10 Tbs of melted butter.
Spoon sauce over each half and serve.