Melt unsalted butter in a small saucepan over low heat until just warm and fully melted. In a heatproof bowl, whisk together egg yolks and lemon juice until pale and frothy, about 2 minutes. Gradually drizzle in the warm butter while whisking continuously until thick and silky. Season with salt and cayenne pepper, then keep warm.

Fill a deep skillet with 3 inches of water and add white vinegar; bring to a gentle simmer. Crack each egg into a small ramekin and slide them into the water one at a time. Cook for approximately 3 minutes for runny yolks. Remove with a slotted spoon and let excess water drip off.

Split and toast English muffins until golden brown and crisp, about 5 minutes. Set aside on a serving platter.

Layer beef bresaola slices on each toasted muffin half. Place a poached egg on top and spoon hollandaise sauce generously over each egg.

Garnish with chopped chives or parsley and sprinkle with black pepper. Serve immediately and enjoy!