Prepare sauce first by beating egg yolks with a wire whisk in a double boiler.
Over low heat add pieces of butter a little at a time, beating until dissolved.
After all butter has been combined, add lemon juice and water. Raise heat to
almost boiling, stirring constantly with a wooden spoon until thickened. Add
a dash of Tabasco sauce.
Next, prepare eggs. Experiment with egg first. Into a large boiler put 6
inches of water, vinegar and salt. Heat water until just boiling. Stir water
and ease egg into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling.
Remove eggs with a slotted spoon.
Toast muffins; top with ham or Canadian bacon; toast again.