Prepare the recipe for The Easiest Zucchini Fritters or reheat leftover fritters in a dry frying pan to crisp up. You will need 4.

Blender Hollandaise: Add the yolks to a blender. Put the top onto the blender but remove the middle piece. Pre-heat a small frying pan over medium heat. Add the butter and let it melt. Continue heating until it bubbles and stops foaming.

Turn the blender on low and begin pouring the hot butter into the blender - very slowly at first, and then a little faster as the Hollandaise begins to emulsify Add the lemon juice and pepper and turn the blender to a faster speed. Scrape down the sides and add the middle back to the top of the lid. Let the sauce sit in the blender until ready.

Prosciutto or ham: Put the butter coated pan back on stove over medium heat. Cook the prosciutto until it begins to brown. Turn off the heat.

Poached Eggs: Meanwhile, fill a medium - large frying pan ¾ fill of water, add two teaspoons of vinegar and a big pinch of salt. Turn the heat to medium high until it begins to simmer slowly, then turn it down to medium. Crack the eggs one at a time and gently open them into the barely simmering water. Watch the heat under the pan because we don't want the water to boil. Cook the eggs 1 minute, then with a spatula, gently loosen the eggs from the bottom of the pan so they can float freely. Poach the eggs for another minute, then gently roll them over with a slotted spoon. Continue poaching for about 2 minutes more. Remove the eggs from the pan and drain on paper towels.

Assemble: Put 1 zucchini fritter on each serving plate. Add a slice of tomato on top of each zucchini fritter. Season with salt and pepper. Divide the Prosciutto evenly among the 4 servings and place it on the tomatoes. Next, place a poached egg on each serving, seasoning with salt and pepper. Sauce each Egg Benedict with the Hollandaise. Garnish with the chives.