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1
Combine the yolks, 2 tablespoons water, and a pinch of salt in a medium saucepan.
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2
Set over medium heat and whisk constantly and rapidly until the mixture becomes very thick, about 4 minutes.
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3
Remove from the heat and add the butter, a little at a time, while whisking rapidly, until incorporated.
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4
Set over medium heat and whisk for 1 minute longer.
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5
Whisk in the cayenne, a pinch of salt, and the lemon juice.
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6
Keep warm over very low heat.
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7
Fill a medium shallow saucepan halfway with water.
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8
Bring to a boil and add the vinegar and a generous pinch of salt.
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9
Reduce the heat to maintain a simmer.
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10
Line a plate with several layers of paper towels.
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11
Break an egg into a bowl, hold the rim of the bowl close to the water, and slide in the egg.
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12
Repeat with the remaining eggs.
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13
Cook just until the whites are set, but the yolks are still runny, 3 to 4 minutes.
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14
Use a slotted spoon to carefully transfer each egg to the paper towels to drain.
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15
Trim the edges if youd like.
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16
Meanwhile, toast the English muffins in a broiler or toaster oven until golden brown.
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17
Place a slice of ham on top of each and toast just a little longer to warm the ham.
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18
Set each muffin half on a plate.
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19
Arrange a poached egg on top of the ham.
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20
Spoon the hollandaise over.
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21
Garnish with chives, grind pepper over the top, and serve.
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22
You can use smoked salmon, or even sauteed spinach, in place of the ham.
