Skyr Eggs Benedict

1. Make the Hollandaise sauce; add egg yolks, lemon juice, and salt. Blend on low speed to combine well. While the blender is running on low, gradually drizzle in the melted butter.Transfer the mixture to a heat-proof bow and place it over steaming, and not simmering water. Whisk in the Skyr. Keep the sauce warm over steaming water, whisking occasionally.
2. To poach the eggs; bring 2 inches of water to a simmer. Make a whirlpool with a wooden spoon. Crack the eggs in a bowl, one egg per bowl. Gently slide the eggs into the whirlpool and cover the sauce pot. Take the pan off the heat and let the eggs sit for 3 minutes.
3. To assemble; top one half of the English muffin with prosciutto.
4. Remove the poached eggs with a slotted spoon and place the eggs on top of the prosciutto.
5. Pour the Hollandaise sauce over the poached eggs and garnish them all with some freshly ground pepper and fresh basil.

NOTE: If you want to make eggs Florentine, instead of prosciutto, use steamed spinach, tossed withsome garlic