Breakfast of Champions

There is alot of butter in this. That should be all a person need know in order to convince her/him that Eggs Benedict is the best breakfast in the world. However, if one should need more convincing, I would argue that: 1- we have exhaustively tested many, many variations of this recipe and have come to the conclusion that the correct combination of ingredients is thus: one half english muffin, toasted to crispy-chewiness; one slice of Tuscan ham folded over to cover all of the muffin; one free-range egg, perfectly poached in water with tarragon vinegar and not one of those stupid egg-poacher instruments or *shudder* the microwave; an extremely generous amount of bernaise sauce, flecked with fresh tarragon, drenching the whole benedict, if not the whole plate. 2- bernaise sauce can beat hollandaise sauce any day of the week with one hand tied behind its back. 3- fresh tarragon is what heaven must taste like (if there was one). Unfortunately, the pictures we took of this breakfast really did not do it justice. Though, to be fair to the benedicts, nobody looks good drenched in bernaise sauce. Just in case G, G, M & D wish to try this variation on the next occasion that warrants the making of the Eggs Benedict, this is the recipe for the bernaise: 2 T. fresh tarragon, chopped 1 big-ish shallot, chopped 1 T. fresh parsley stalks, chopped 1/4 cup (?) tarragon vinegar 1/2 t. black peppercorns 1 egg yolk 1/2 cup unsalted butter, melted 1 T. fresh tarragon, chopped Slap the first 5 into a saucepan and reduce until it becomes about 2 T. Strain the liquid from solids. On the top half of a double-boiler, whisk the egg yolk over a little heat until it turns a lighter shade of yellow. Take it off the heat and add the reduction. Carefully, whisk in the melted butter. If it's too runny, add more melted butter and/or heat it up a bit. Keep it warm until the drenching or it might break. Add the fresh tarragon and more tarragon vinegar, to taste.