Poached Eggs: Bring water and vinegar to gentle boil in a frying pan. Add 1 tsp salt.
Place a 3 inch cookie cutter into the pan.
Pour room temperature egg into the cookie cutter and let cook until the egg white solidifies. Ladle the hot water over the yolk to help the cooking action.
Once the whites are cooked, remove cookie cutter and gently spoon the poached egg from the hot water and set aside on a plate.
Hollandaise Sauce: In a small saucepan, heat butter, salt and lemon juice until bubbly (do not boil).
Remove from heat.
Place egg yolks and garlic in a blender and slowly pour in butter mixture while blender is on medium speed. Pour in heavy whipping cream and blend only for about 30 seconds or until the sauce thickens slightly. Keep warm in a hot water bath until service.
Assembling Eggs Benedict:
For each serving, top 1/2 toasted English Muffin with callaloo, folded slices of the deli ham, 1 poached egg and 3-4 Tablespoons of Hollandaise Sauce. Serve warm.
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