The last and most delicate step is the making of the poached eggs.
Fill a large saucepan with several inches of water and heat it until it reaches a boil, then lower it down until the water is a bare simmer. Add two tablespoons of vinegar to the water. Crack the eggs in two separate small cups or bowls. With a whisk or a long spoon create a vortex in the water and, working with one egg at a time, pour the egg in the middle of the vortex. This will help the egg to keep a round shape. Let the egg cook for two minutes or until the egg white is white and solidified, then remove it from the water with a slotted spoon and lay it on some kitchen paper. Repeat the procedure with the other egg. The egg yolk inside should remain runny.
To serve eggs Benedict put on each plate a slice of toasted bread, layer on it two slices of crispy prosciutto di San Daniele and a poached egg. Pour some Hollandaise sauce on the egg, add on top some freshly snipped chives and pepper.