Cook: Eggs Benedict for One

I had a couple slices of honey ham left in my fridge that I wanted to use up, and so that meant one more stab at perfecting the mother sauce of Hollandaise. And the sauce was. Perfect.        

  

And the eggs too. Poached. Perfect. Firm whites with runny yolk.

And I've got lemons to make more Hollandaise sauce for a steamed vegetable at dinner...

...as well as a sink full of dirty dishes to show for my labors.