Eggs Benedict, Single Burner

Steps

1. Fill the big pot to the ¾ point with water, add a couple tablespoons of vinegar or lemon juice, and bring to the boil. Set it aside, covered with a towel to stay warm.
2. Fry the ham in butter until it has a few brown patches.
3. If you're serving sausages fry them at this point too.
4. Set the ham / sausage frying pan on the big pot of hot water, under the towel to keep warm.
5. Split & toast the english muffins - with a fork or on the camp toaster. Put in the ham pan under the towel.
Hollandaise
6. Boil the butter, water, vinegar or lemon juice, salt, and cayenne in a small saucepan.
7. While it's coming to the boil, separate 3 eggs; beat the yolks in a small bowl with a fork. You don't need the whites.
8. Continuing to beat the yolks, slowly pour boiling mixture into the bowl. It's important that the boiling mixture is added to the yolks. Put the Hollandaise back in the small saucepan, but not on the heat.
9. Put the big hot water pot back on the burner and bring back to a boil.
10. The hollandaise may have set up just from adding the boiling mixture. If it didn't, put its pan on top of the boiling water pan and stir for a minute or two until it thickens.
Poach & Assemble
11. Add 2 eggs per person to the big pot. Put the ham & muffins pan on top, and the hollandaise pan on top of that so it all stays warm as the eggs poach.
12. Now assemble, two on each plate: english muffin half, spoonful of Hollandaise, slice of ham, poached egg, top with more Hollandaise, dust with black pepper, cayenne, or paprika.