Hollandaise sauce: Using a double boiler over medium heat, whisk together three egg yolks and 1 tsp white wine vinegar until well mixed.
Slowly pour melted butter into the egg yolk mixture, while constantly whisking. If hollandaise gets too thick, add a teaspoon or two of hot water.
Remove from heat, whisk in lemon juice, salt, and cayenne pepper.
Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F(175˚C) for 8-10 minutes. (eight minutes if you like your yolk very runny.)
Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce on top.