- In small saucepan, heat butter over medium-high heat until melted and bubbling.
- Combine egg yolks, lemon juice and mustard in blender; purée until smooth.
- With motor running, pour the bubbling butter into the blender.
- Stir in red pepper pesto; season with paprika, salt and pepper.
- Serve immediately.
- Divide arugula and ham evenly among slices of bread; top each with poached egg.
- Spoon Red Pepper Hollandaise over top; sprinkle with paprika.
- To poach eggs, fill saucepan with enough water to come 3 inches (15 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar.
- Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness.
- Remove eggs with slotted spoon; drain well on paper towel.
Tips: For a quick roasted red pepper pesto, purée roasted red peppers, 2 tbsp (30 mL) freshly grated Parmesan cheese, 4 tsp (20 mL) olive oil, 1 clove garlic, 1/4 tsp (1 mL) dried oregano and pinch each salt and pepper in food processor until smooth.