Fill a medium pot of water. Add vinegar and look for just a few bubbles. Using the handle of a spoon to stir the water with a slow clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and letting the white envelop the yolk. Check the eggs after 4 minutes or feel the white for firmness. If it’s not quite done, slide it back in for another minute or so. Let cook until the whites are just set, Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with a kitchen towel to set eggs aside.
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks until they look creamy, and then add the melted butter, heavy cream, add some salt and lemon juice while whisking yolks constantly.
toast the bread and place sliced avocado on each piece of toast. Add honey mustard sauce. Top each with a slice of ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with herb, salt, and black pepper.