This traditional version of Eggs Benedict gets a zing from a dash of Worcestershire sauce, or truffle vinegar.  For a change of pace, substitute smoked salmon and a few capers for the parma ham or use bacon or chorizo.
Hollandaise Sauce
1 cup salted butter melted
1/4 tsp. salt
4 med egg yolks( organic)
Dash Worcestershire sauce or truffle vinegar 
3 Tbsp. lemon juice
Eggs Benedict
8 free range eggs eggs
4 English Muffins
8 Slices parma ham 
2 Teaspoons of White Vinegar
1/4 oz arugula 
1. In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don’t have a double broiler, you can hold a small saucepan over a steaming pot of water. The saucepan should be suspended and not touch the boiling water. 

2. Slowly stir in a cup of melted butter, two tablespoons at a time.

3. Once all butter is stirred in, place a cover over the sauce.

4. To poach the eggs, bring 2 inches of water to boil in a large pan and add vinegar.

5. Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set and yolk should be slightly soft. Remove with slotted spoon.

6. Warm the parma in a skillet.

7. Slice in two, and toast English muffin halves.

8. To serve, place toasted English muffin half on a plate, then place a slice of parma ham and arugala , then the poached egg, and lastly two tablespoons of Hollandaise sauce , garnish with arugula.Image