Start with the sauce, as it can be gently kept warm. In a heatproof bowl set over a pan of barely simmering water, whisk the egg yolks and lemon juice together.

Slowly drizzle in the melted butter while whisking continuously. This step is crucial—go slowly to create a smooth emulsion. As you whisk, you’ll notice the sauce thickening into a creamy, velvety texture.

Season with salt and a pinch of cayenne. Remove from heat and keep warm. If it thickens too much, you can loosen it with a teaspoon of warm water.

Toast the English muffin halves until golden and crisp. You can use a toaster or toast them in a pan with a little butter for extra flavor.

The slight crunch is important—it provides contrast to the soft eggs and creamy sauce.

In a frying pan over medium heat, cook the ham slices until warmed through and lightly browned on the edges. This enhances their flavor and adds a subtle crispness.

Set aside and keep warm.

Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl first—this helps you slide it gently into the water.

Create a gentle swirl in the water and carefully drop in the egg. Cook for about 3 minutes until the whites are set but the yolk remains soft and runny.

Remove with a slotted spoon and drain on paper towel.

Place the toasted muffin halves on a plate. Add a slice of ham on each half, followed by a poached egg.

Spoon the warm hollandaise sauce generously over each egg. Finish with freshly cracked black pepper and optional chives.

Serve immediately while everything is warm and perfectly balanced.