To poach the eggs, fill a poacher pan with water (up to the rivet). Add a dash of white vinegar and bring water to a simmer over medium heat.
Add 4 egg baskets to the poacher pan with basket handles facing the rim of the pan.
Crack each egg into a separate bowl, then gently pour each one into a separate egg basket.
Cook the eggs for about 3 1/2 minutes.
Lift up the basket to remove it from the water using the stay-cool handle. Tip basket to drain out any excess water back into the pan, then gently slide the egg out onto a paper towel to remove any excess moisture.
Preheat oven to broil.
Preheat a sauté pan on medium-high heat. Fry ham or bacon until golden brown on both sides.
Remove bacon; drain on paper towels and set aside. Carefully wipe sauté pan with a paper towel.
To assemble, place toasted halves of English muffins on a baking sheet. Top with ham or bacon; gently spoon poached eggs on top. Ladle hollandaise sauce over poached eggs.
Broil about 5 inches from heat until light golden brown, about 1 minute.