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1
Fill a large saucepan about halfway full with water and bring it to a simmer over high heat.
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2
Remove from the heat and set aside.
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3
Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
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4
Reduce the blender speed to low, remove the small cap from the lid (the pour lid), and slowly drizzle in all of the melted butter.
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5
Turn off the blender, add the salt and pepper, and pulse to combine.
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6
To keep the hollandaise sauce warm, place the blender pitcher directly in the reserved hot water while you poach the eggs.
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7
Bring the measured water to a simmer in a medium pot over high heat (the water should be at least 2 inches deep).
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8
Reduce the heat to low to keep the water at a bare simmer.
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9
Stir in the vinegar.
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10
Break 1 egg into a small cup or ramekin.
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11
Gently slide the egg into the simmering water.
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12
Repeat with the remaining 3 eggs, making sure to evenly space them in the water.
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13
Cook until the whites are just set, about 3 minutes.
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14
Lift the eggs out of the water with a slotted spoon.
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15
Place in a bowl of warm water to keep warm.
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16
Split and toast the English muffins.
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17
Coat the cut sides of the muffins with a thin layer of butter and season with salt and pepper.
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18
Place the muffins on serving plates and divide the warm ham slices among them.
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19
Using a slotted spoon, remove the eggs from the warm water.
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20
Blot any excess water from the underside of the spoon with a paper towel or kitchen towel and slide the eggs onto the ham.
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21
Top the eggs with the desired amount of hollandaise sauce (you may have some left over to serve on the side).
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22
If desired, sprinkle paprika over the eggs, then serve immediately.
