1. Toast the English muffins: Preheat the oven to 400°F. Place the English muffin halves cut-side up on a baking sheet and spread lightly with butter. Toast for 8–10 minutes, until golden and crisp around the edges. Reduce the oven temperature to 200°F and keep muffins warm.

2. Warm the ham: Arrange the shaved ham on a baking sheet and warm in the 200°F oven for 10–15 minutes, just until heated through. Cover loosely with foil and keep warm until ready to assemble.

3. Poach the eggs: Bring a large saucepan of water to a gentle simmer and add a splash of white vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain briefly on a paper towel.

4. Make the hollandaise: Add the egg yolks, salt, dry mustard, lemon juice, and Tabasco to a blender and blend until combined. With the blender running, remove the feeder cap and slowly pour in the melted butter in a steady stream until the sauce is thick and fully emulsified. Taste and adjust seasoning if needed. Use immediately.

5. Assemble: Place toasted English muffins on plates. Top each half with warm shaved ham, followed by a poached egg. Spoon generously with hollandaise sauce, season with salt and pepper, and serve immediately.