Cook chorizo in a skillet over medium heat until fully cooked and lightly crispy. Set aside.

Toast English muffins until golden brown.

Whisk egg yolks and lemon juice in a heatproof bowl. Place over simmering water and slowly whisk in melted butter until thick.

Season hollandaise with salt and cayenne. Keep warm.

Simmer water with vinegar. Poach eggs for 3–4 minutes until whites are set and yolks are runny.

Assemble by topping muffins with chorizo, poached eggs, and hollandaise. Garnish and serve.