Whisk 2 egg yolks, lemon juice, and white wine vinegar in a bowl for the Hollandaise sauce.

Melt butter in a small saucepan on gentle heat until it foams.

Slowly pour the melted butter into the egg mixture while whisking constantly to create an emulsion.

Continue whisking until the butter is fully combined.

Season the Hollandaise sauce with a pinch of salt.

Poach 2 eggs for the perfect poached egg.

To help the egg hold its shape during cooking, place the whole egg (shell on) in simmering water for 10 seconds, then transfer to cold water until cool enough to touch.

Crack the egg open and gently place it into simmering water.

Cook the egg for 3 minutes.

Add a few drops of vinegar to the poaching water.

Split and toast the English muffins.

Butter the toasted muffins and place them on a plate.

Arrange Parma ham on top of the buttered muffins.

Place the poached eggs on top of the ham.

Generously spoon Hollandaise sauce over the poached eggs.

Top with a sprinkle of cracked black pepper.