Bring 2-3” of water to boil in a skillet add the vinegar and turn down to a simmer. This will be used to pouch the eggs once the sauce is made!
Toast the english muffins. Pouch the eggs to desired doneness (soft, medium, hard). Place 1 or 2 halves of the english muffins on a plate, add any extras you choose, followed by an egg. Top it off with the hollandaise sauce, and enjoy!
Sea Salt to taste
Cayenne pepper to taste
Place the egg yolks in the blender and mix for 10 seconds. Remove the center of the cover and add the warm melted butter in a slow steady stream until it is all incorporated. Season to taste with lemon juice, salt and cayenne pepper. Alternately you may whisk the sauce by hand.