To make the Hollandaise, place the egg yolks and lemon juice in a tall container/blender and blend with your hand blender until frothy and light.
Very slowly, pour in the melted butter in a thin constant stream whilst blending until the mixture is thick and pale yellow. If doing this with a hand blender, move the blended up and down whilst pouring in the butter to ensure it's well incorporated.
When the sauce is done, season to taste.
To assemble the Eggs Benedict, top the toasted muffins with slices of gammon and the poached eggs.
Top the eggs with hollandaise and serve.
Eggs Benedict with left-over Gammon https://simply-delicious-food.com/eggs-benedict-with-left-over-gammon/