Prepare the Hollandaise: In a blender, combine the 3 egg yolks, lemon juice, water, Dijon mustard, salt, and cayenne pepper. Blend for about 10-15 seconds until the mixture is pale and slightly frothy.

Emulsify the Sauce: Ensure your 125g of butter is melted and hot (it should be bubbling slightly). With the blender running on a low speed, slowly and steadily pour the hot butter in a thin stream through the feed tube. The heat from the butter will cook the yolks and the motion will create a thick, creamy sauce. This process should take about 30-45 seconds. Once all the butter is incorporated, turn off the blender. Taste and adjust seasoning if needed.

Keep the Sauce Warm: Pour the hollandaise into a small bowl or jug. To keep it warm while you prepare everything else, you can place the bowl over a saucepan of warm (not simmering) water, or simply cover it and set it in a warm spot in your kitchen. Do not reheat it directly or it will split.

Poach the Eggs: Fill a medium saucepan with about 10cm of water. Bring it to a gentle simmer over medium heat – you should see small bubbles forming at the bottom, but it shouldn't be rapidly boiling. Add the 1 tbsp of white wine vinegar. For a detailed guide on egg poaching, Serious Eats offers a fantastic breakdown of the science.

Cook the Eggs: Gently slide the 4 cracked eggs into the simmering water. I find that creating a gentle swirl in the water just before adding an egg helps the white wrap around the yolk. Cook for 3-4 minutes for a runny yolk and set white.

Prepare the Base: While the eggs are poaching, toast the 4 muffin halves until they are golden brown. Lightly butter them if you wish. Warm the slices of ham in a dry frying pan for about a minute on each side.

Assemble the Dish: Place two toasted muffin halves on each plate. Top each half with a slice of warm ham. Using a slotted spoon, carefully lift each poached egg from the water, dabbing it gently on a piece of kitchen roll to remove excess water, and place it on top of the ham.

Serve Immediately: Generously spoon the warm hollandaise sauce over each poached egg. Garnish with a sprinkle of chopped chives or parsley and a crack of fresh black pepper. Serve immediately and enjoy!