spruced up eggs benedict

People tend to find eggs benedict a little intimidating, but it's really not that hard. If you have butter, eggs, lemon, and bread of some sort, you're good. Last weekend I had a loaf of sour dough bread and got a few slices of prosciutto and hot sopressata at Faicco's. I also had some herbs (tarragon, thyme, and chives) in the fridge. With the great salty/spicy meat, the sourdough, and the fresh herb Hollandaise, this turned into arguably the best eggs benedict I've ever had.

Ingredients:
3 eggs
2 tbsp melted butter
lemon
fresh herbs (ideally thyme, tarragon, and chives)
2 slices hot sopressata
2 slices prosciutto
2 slices of sourdough

Directions:
Chop up the herbs (about 2 tsp). Separate the yolk and the white and put the yolk in a small bowl. Throw in a pinch of salt and whip up the yolk with a whisk. Slowly pour in the melted butter while whisking until it thickens. Squeeze in a little lemon juice (about 1/2 tsp) and the herbs and stir it up.
Poach the two eggs, drain them on a paper towel. Put the slices of meat on the toast, put the egg on the meat, and pour the Hollandaise over the egg.
Enjoy and impress!