In a large skillet or frying pan over medium heat, fry slices of ham until slightly browned on both sides, about 5 minutes.
While ham is frying, poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water--first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with slice of fried ham, then a poached egg, then drizzle Hollandaise over the top, and garnish with parsley, if using. Enjoy!
Add hash browns and cook for one minute, stirring frequently. After one minute, add ham and cook for 8 to 10 minutes, stirring occasionally, until both ham and potatoes are browned.
While ham and potatoes cook, add eggs and taco seasoning to a large bowl and whisky lightly.
Once ham and potatoes have browned, add egg mixture. Stir eggs, ham and potatoes and cook until egg is nearly finished. Then stir in cilantro, chiles and cheese and cook until cheese has melted. Remove from heat.
Add 1/8 of the egg-ham-potato filling to each of the tortillas. Roll up into burrito form.
Wrap each burrito in foil and then save in a Ziploc bag or container and store in fridge or cooler.
When ready to cook, put foil-wrapped burritos on grate over low flame or directly on hot coals, heating for 10 to 15 minutes, and turning over once halfway through. Heating time may vary based on intensity of heat.
Cook pasta according to package instructions; drain; set aside.
While pasta is cooking, heat oil and butter in a large skillet over medium-high heat. Add ham, pepper and onion and cook 4-6 minutes, stirring occasionally, until ham is browned and vegetables are tender.
Add garlic and herbs and cook 1-2 minutes longer.
Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes or until liquid is reduced by half.