Melt butter in a small pot over medium heat for 3 to 4 minutes, until it’s foamy but not turning brown. Set aside.
In a blender, combine egg yolks and 2 tsp. of water. Blend on low, and slowly add in the melted butter until it’s fully incorporated. Add 1/2 teaspoon of water if it gets too thick to blend.
Next, add lemon juice, Crystal Hot Sauce, and cayenne. Season with salt and pepper.
Transfer the hollandaise to a small bowl, placing plastic wrap directly on the surface of the sauce to prevent it from forming a skin. Set aside.
Fill a medium pot with water. Add vinegar, a little bit of salt and bring to a simmer. (Don't let it reach a boil.)
Using the handle of a spoon, stir the water clockwise. Crack an egg into the center of the pot, letting the water swirl around it, allowing the white to envelop the yolk. Repeat with remaining eggs — up to four at a time.
After 4 minutes, lift one of the eggs out of the water with a slotted spoon and feel the white for firmness. If it's not quite done, return to the water until the whites are set, but the yolks are still runny (another minute or so).
Once perfectly poached, remove the eggs from the water, and drain on a plate lined with paper towels. Set aside.
Toast the English muffins until golden brown and crispy.
In a medium skillet over medium-high heat, cook your choice of bacon or ham about six minutes, until golden brown and slightly crisp at the edges.
Place your English muffin halves on a plate and butter generously. Top each with a slice of ham or bacon, followed by a poached egg, and a generous serving of hollandaise sauce. Sprinkle with chives, dill, salt and black pepper.