Brunch doesn't get better than Eggs Benedict -- except maybe when you make your Benedict with prosciutto. Our five-minute, five-ingredient blender Hollandaise sauce makes this a truly easy meal. Eggs poach in a jiffy, but if' you'd rather make them in advance to remove any pressure, here's a cool tip: You can make them a day in advance, store submerged in cold water in the fridge and simply reheat in a pan of barely simmering water for about a minute right before serving.
Split the English muffins and toast to your liking. (Lightly toasted, gently crisp on the outside and tender inside if you're looking for a recommendation.) Divide among 4 plates. Drape a slice of prosciutto over each English muffin half while it's still hot.
To poach the eggs, fill a wide sauté pan halfway with water. (A pan like this is ideal.) Add vinegar and bring water to a brisk simmer, then reduce heat so the water is virtually still. Crack each egg into a small bowl and tip carefully into the water, submerging the bowl a bit as you pour. I like to add the eggs in a clockwise circle starting near the handle so I remember in which order to remove them for even cooking. Cook undisturbed for four minutes, until whites are set and yolks are runny. Remove eggs from pan with a strainer spoon (something like this). Gently place eggs on a paper towel-lined plate and dab the tops to remove excess water. Cut away any scraggly whites if you like.
While the eggs poach, make the hollandaise.
To serve, place a poached egg over each prosciutto-draped English muffin half and spoon some Hollandaise sauce overtop. Finish with freshly ground black pepper and some parsley if you like.