Eggs Benedict with Ham & Cheesy Hollandaise Sauce

They are fairly healthy and easy to put together.

1 oz. ham, cut with a cookie cutter
2 eggs, separated
English muffin
2 tbsp. butter, melted
1/2 tbsp. freshly squeezed lemon juice
Pinch of cayenne
Pinch salt
1 tsp. cheddar cheese powder

Hollandaise Sauce
Separate the egg whites from the yolks, being careful not to break the yolks, separate each yolk into its own small bowl.

Vigorously whisk the egg whites [yes, whites: I wanted to give it my own twist, remember] and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl
Continue to whisk rapidly.

Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and 1 tsp. of cheddar cheese powder and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the eggs benedict.

Toast an English Muffin.
Heat a small, greased skillet over medium heat.
Fry up a couple of pieces of deli ham [make sure you cookie cut it into a round circle to fit the English Muffins], once done set them aside.
Re-grease the pan & sprinkle with salt and pepper.

Gently add one yolk and allow it to fry; flipping once and setting it aside.
Add the ham to each half of the English muffin and then add one cooked egg yolk to each half of a toasted English muffin.

Now, take out the Hollandaise sauce, whisk, taste & make sure all the seasonings are to your liking and drizzle the top of each English muffin half with enough Hollandaise sauce to suite your fancy.