Eggs Benedict with Pulled Ham

Fill a large flared pot with water and add the vinegar, making sure water is at least 5 cm deep. Bring to a boil then reduce to a simmer.  

Separate English muffins in two, toast and keep warm.

Heat through pulled ham and keep warm.

Break the eggs into the hot water and fold whites over the yolks. Turn up heat slightly but not to a full boil. Cook 3 minutes.

Remove eggs from water with a slotted spoon and drain thoroughly on paper towels.

Preheat oven to broil.

Arrange English muffins on a cookie sheet, layer on the ham and top each with a poached egg, cover with hollandaise sauce and broil 1 to 2 minutes. 

Serve immediately with the potatoes and fresh fruit.