In a small pot, whisk egg yolks, Dijon and lemon juice together before placing on heat. Turn heat on medium low and place butter on top of mixture. Continue whisking while butter slowly melts until the sauce has thickened, 4-5 minutes. The consistency should be creamy when done. Sprinkle in a dash of salt and cayenne pepper. Take pot off heat and cover.
Place 1 tablespoon of butter in a frying pan on medium heat. Cut ham steaks in half and place in pan once butter has melted. Cook 3-4 minutes on each side until ham is cooked through and browned. Take pan off heat and cover.
Cut English muffin in half and place the four halves in toaster oven until lightly brown and crisp.
While muffin is toasting, put water in a wide pot 3-4” deep. Cover and put on high heat until it boils, then back off to a simmer. Water temp should stay between 180-190 degrees. Crack the first egg into a fine sieve over a bowl to help remove the floaty white pieces (the fresher the egg, the fewer the pieces). Then pour egg into small dish or ramekin. Repeat with all four eggs, placing each in their own dish. Once water has reached the correct temperature, pour 2 teaspoons of apple cider vinegar into the pot and whisk together. Gently place each egg into the water, getting the dish close to the water surface before tipping out the egg. Cook for 3-4 minutes until egg white is set and yolk is still soft. Remove eggs with a slotted spoon and set aside.
Assemble by laying half of a ham steak on each muffin half and then place the poached egg gently on top. Generously pour hollandaise sauce over the top, season with pepper and chives, and it’s ready to serve.