Bring some water to a boil and lower the heat. Place a heatproof bowl over the boiling water and whisk 3 egg yolks. Add vinegar and keep whisking until you get a foamy texture (check tips #1, #2, and #3). Add salt, pepper, and lemon juice to taste. Cover the bowl with the hollandaise mix and place aside.
Fry both sides of a couple of Parma ham slices in 4 tablespoons of olive oil. If you prefer other types of ham or bacon, go for it (check tip #6).
Boil the water for egg poaching slowly, as the strength of the quickly boiled water can literally make the egg explode. Set it at medium heat. Add a splash of white vinegar. Whisk the water to make a whirl. You can start layering the ingredients for the meal by placing 2 (fried) ham slices on each of the English muffin halves while the water for egg poaching is heating.
Break an egg in a teacup and place it in the center of the pot with water. Wait 3 minutes for the egg white to cook. The yolk will still be soft. You can tell eggs are ready when they move up to float on the surface of the water.
Remove the excess egg white and place the egg onto a plate. Repeat the process with the remaining 3 eggs and salt to taste. Make sure they don’t cool down.
Cut the English muffins in half so that you can toast both parts (check tips #4 and #5).
As soon as the poached egg drains the excess water on a paper towel, carefully place it on the toasted muffin. Use a tablespoon or ladle to glaze hollandaise sauce over the egg.

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