Fill an 8" saucepan 3/4 of the way with water and bring to a boil. Once boiling, reduce heat to a gentle simmer and add vinegar. Gently add eggs one at a time. Poach for 3-5 minutes on each side, until whites are set. Remove from water and set aside. For the hollandaise: Add yolks, lemon juice, vinegar, cayenne and black pepper to a blender. Melt the butter in the microwave. With the blender running on high, pour in the butter in a slow, steady stream. Once sauce is emulsified, taste and season with salt and pepper. To assemble: Top each English muffin half with bacon/ham, followed by egg. Top with sauce. Yield: 2 servings