Cook meat of choice and remove any excess grease. Make Hollandaise sauce, recipe follows, and keep warm. Split the muffins, and toast, if desired. Set aside.
Using Poaching Pods: Bring 1-1/2 to 2-inchs of water to a boil in a pan with a lid. Prepare the PoachPod with a light coating of nonstick spray, olive oil, or butter. Crack egg into PoachPod. Reduce boiling water down to a gentle simmer. Gently, float the filled PoachPod in the simmering water. Place lid onto pan and cook 3 to 5 minutes until egg white is firm. Remove the PoachPod by grasping the silicone finger grips or by using a slotted spoon. To help release cooked egg, run a spoon or knife tip around the top edge of the egg. Gently flip the PoachPod over to serve poached egg.
Using Stovetop: Fill a 8-inch nonstick fry pan half-full of water (at least 2 cups) and add salt and vinegar. Bring water to a boil. Add the eggs one at a time into the water by breaking each eggs into a ramekin and sliding the egg into water, holding the ramekin close to the water. Just as the water comes back to a boil, reduce to a low simmer. Cook for 2-3 minutes, until whites are firm. Remove with a slotted spoon.
Easy Blender Hollandaise Sauce: In the container of a blender, combine the egg yolks, mustard, lemon juice and cayenne. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Assemble: Spoon a small amount of sauce on each muffin, top with meat, then top with an egg. Spoon over the remaining hollandaise and serve at once.