Start by poaching the eggs in simmering water with a splash of vinegar until the whites are set but the yolks remain runny.While the eggs are poaching, split and toast the English muffins until they're golden brown.
For the hollandaise sauce, whisk egg yolks, lemon juice, and a splash of water in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens.
Gradually add melted butter, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper.
Place slices of ham on each half of the toasted muffins. Top with a poached egg and generously drizzle with hollandaise sauce.
Garnish with a sprinkle of paprika or fresh herbs and serve immediately.
