Add the yolks, lemon juice, mustard, smoked paprika, and salt to a blender and blend for 15-20 seconds or until frothy.

Melt the butter either in the microwave or a small pot. Slowly drizzle the hot melted butter into the egg yolk mixture while the blender is running on low speed. The sauce should begin to thicken immediately. Taste and adjust seasoning to taste.

Transfer to a jar. Serve immediately or keep warm by putting the jar with the lid closed into a large bowl filled with hot water.

Break 1 egg at a time into a small ramekin, and set aside. Fill a large non-stick skillet about half full of water so that it is about 1 ½ inches deep. Note 2

Heat over medium heat to bring the water to a simmer. There will be bubbles on the bottom of the pan, but the water should not be boiling.

Add the vinegar to the water. Gently tilt the egg out, then repeat for the rest by breaking the egg into the ramekin one at a time so you don't break the eggs. Repeat with remaining eggs, if needed, work in 2 batches of 4 eggs at a time, depending on how large your pan is.

Set a timer for 4 minutes and cook until the white is set but the yolk is still soft. Using a slotted spoon, gently remove the eggs from the water and transfer them to a plate lined with paper towels to drain. Tip: If you are poaching the eggs in advance, transfer them to an ice water bath to stop the cooking process and refrigerate for up to 12 hours. When ready to serve, return the eggs to a skillet or pot of hot water for 1 minute to warm them up again.

Sear the ham, optional, in a pan until a bit crispy on the edges. Toast the English muffin while the ham cooks.

Place the toasted English muffins on a serving platter, add ham, poached eggs, drizzle each egg with sauce and sprinkle with chopped chives. Enjoy on their own or with a side salad.