Slice open the English muffins and spread with butter. Place under a hot grill until the butter has melted and the top of the muffins are crisp and golden

Place a slice of ham on each one, and keep in a very low oven on a heat-proof plate to keep warm

Meanwhile, boil a large pan of water and add in a couple of teaspoons of white vinegar. Swirl the water vigorously with a wooden spoon until you have a small vortex in the centre. Remove the spoon, and carefully crack a while egg into the centre

Cook for 2 or 3 mins, just until the egg white is cooked, then lift out gently with a spider strainer or slotted spoon. Let the excess water drip off then place on the ham in the warming oven

While you are poaching the eggs, put the butter in a small pan and melt on another hob

Once all the eggs are poached, leave the water simmering. Get a clean bowl and put in 3 egg yolks

Place the glass bowl over the pan. Using a hand or electric whisk, beat the egg yolks as you drizzle in the melted butter. Once all the butter is in, add in the lemon juice and continue whisking until you have a silky thick sauce. If it is too thick, add in a little more lemon juice or water

Take the sauce off the heat and add in a little dash of cayenne pepper or paprika. Pour over the eggs, ham and muffins and eat straight away