Stir 2 egg yolks, slightly beaten and 3 tbsp. lemon juice vigorously in 1 quart saucepan with wooden spoon. Add 1/4 cup butter. Heat over very low heat, stirring constantly, until butter is melted. Add 1/4 cup butter, stirring vigorously until butter is melted and sauce thickens. (Be sure butter melts slowly; this gives the eggs time to cook and thicken sauce without curdling.) Serve hot or at room temperature.

Prepare Hollandaise Sauce; keep warm.

Heat water (1 1/2 to 2 inches) to boiling; reduce to simmer. Break each egg into measuring cup or saucer; holding cup or saucer close to water's surface, slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spatula.

Split 3 English muffins; toast. Spread butter over each half. Fry 6 thin slices fully cooked smoked ham in butter until light brown. Prepare Poached Eggs as directed above. Place 1 ham slice on split side of each muffin; top with poached egg. Spoon warm sauce onto eggs. Makes 6 servings.