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Make the hollandaise: Place a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water. Add the egg yolks and vinegar and whisk vigorously until the mixture forms a golden, airy foam.
Add the butter: Turn off the heat. Whisk in the melted butter a little at a time until it is all incorporated and the sauce is almost as thick as mayonnaise. Whisk in lemon juice, salt and pepper. Cover and set aside over the warm water.
Fry the ham: Heat a dash of oil in a frying pan and fry the Parma ham until crispy. Remove and drain on kitchen paper.
Toast the muffins: Place the muffin halves face-down in the same pan with the ham fat. Toast on both sides until golden and crisp.
Poach the eggs: Bring a pan of water to a gentle simmer with a dash of vinegar. Crack each egg into a teacup, swirl the water and tip the egg into the centre. Cook for 3 minutes. Lift out with a slotted spoon and drain on kitchen paper.
Assemble: Place each muffin half on a plate. Top with crispy ham, then a poached egg. Spoon the hollandaise over the top and serve immediately.