Toast English muffins.

Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar. Crack your eggs into small bowls, slowly pour your eggs into the water, cover the pan, turn off heat, let sit for 5 minutes and then remove poached eggs with a slotted spoon.

For the hollandaise whisk 3 egg yolks and combine with milk and lemon juice in a pan over medium heat slowly adding 8 tablespoons of melted butter. Whisk until thickened.

Assemble your Eggs Benedict by topping each English muffin with 3 ounces of Bayonne Ham, a poached egg and hollandaise sauce. Top with paprika and diced chives.