To Poach the Eggs:
Fill a 12” lidded skillet nearly to the rim with water. Add the vinegar and 1 teaspoon salt and bring to a boil over high heat. Crack the eggs into coffee mugs, 2 per cup.
Reduce the water to a simmer. Lower the rims of the mugs into the water and gently tip the eggs into the skillet simultaneously. (see pic below)
Remove the skillet from heat, cover, and poach the eggs for 5 to 6 minutes.
While the eggs are cooking:
Cook the ham or Canadian bacon in a 12” nonstick skillet over medium heat until well-browned on both sides.
Toast the english muffins.
Hollandaise Sauce (prepare right before serving):
Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
With the blender running, very slowly drizzle in the warm butter. Salt and pepper to
Arrange the English muffins on individual plates and top with ham.
Gently remove eggs from water with a slotted spoon and add one poached egg to each english muffin. Season with salt and pepper.
Pour the Hollandaise sauce over the eggs and garnish with chives, parsley, or basil.