Heat 2 tablespoons of olive oil in a large, non-stick frying pan over medium-high heat.

Add the Parma ham slices and cook until crispy, about 1-2 minutes per side.

Remove the ham from the pan and drain on paper towels. Set aside.

Fill a deep-sided frying pan or a saucepan with about 3 inches of water and bring it to a gentle simmer.

Add a splash of white wine vinegar to the water (this helps the egg whites to thicken).

Crack each egg into a small cup or bowl and gently slide it into the simmering water.

Poach the eggs for 3-4 minutes for a soft yolk or a minute longer for a firmer yolk.

Use a slotted spoon to remove the eggs from the water and drain on paper towels.

Whisk the egg yolks and tarragon or white wine vinegar in a heatproof bowl.

Set the bowl over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl).

Whisk the mixture constantly until it thickens and has doubled in volume.

Remove the bowl from the heat and slowly whisk in the melted butter until the sauce is thick and smooth.

Add the lemon juice, and season with sea salt and freshly ground black pepper to taste. Keep the sauce warm.

Toast the English muffins and lightly butter them if desired.

Place a couple of crispy Parma ham slices on each muffin half.

Carefully place a poached egg on top of the ham.

Spoon a generous amount of Hollandaise sauce over each egg.

Garnish with fresh herbs, such as chopped chives or parsley.

Serve immediately and enjoy your Gordon Ramsay-style Eggs Benedict with Crispy Parma Ham!