To make the sauce you will need to melt the 2 tbsp of butter in a small-medium sauce pan with low heat. Add all-purpose flour and stir in with a whisk until there are no chunks and the sauce is smooth. Add salt and pepper as you see fit. Then add in milk and turn stove up to a medium heat. One the sauce starts to bubble (as you keep stirring it), whisk in the egg yolks and turn the stove down to a low heat again. Stir mixture for a minute and then add olive oil and lemon juice (add a little hot sauce at this time if you wish to do so). Stir for another minute or so and remove from the stove.
If you feel confident with your cooking skills then you could try your hand at cooking the eggs and toast at the same time as the sauce. But if you want to cook the eggs and toast after the sauce, then you will need to reduce the heat to the lowest setting once the sauce is fully cooked for it to remain warm and not become too thick.
You will need to toast both pieces of bread, and while the bread is toasting, brown the ham in a small frying pan and cook 2 poached eggs (if you don’t like poached eggs you could also fry eggs). Place the toast on the plate with a piece of ham on top; then place the poached egg on top of the ham. Drizzle the sauce over the top, serve warm, and enjoy! Typical Eggs Benedict is served with English muffins, but for this recipe we thought it actually soaked up more of the sauce and eggs by using toast, so feel free to modify however you wish.