To clarify butter: warm butter in small saucepan over low heat. The butter will separate into milk solids (white foam and sediment) and the yellow fat. With a spoon, skim off as much floating white solid as possible. Then slowly pour the fat from the top of the sediment in the bottom of the pan (this does not have to be perfect, if solids sneak in, the sauce will still work). Discard sediment that remains. Keep butter warm on side.
In a bowl over a pot of simmering water, whisk egg yolks, water and lemon juice lighten until pale yellow and foamy.
Add the warm butter in steady stream while whisking constantly until thick and pale.
Adjust with lemon juice or water if too thick.
Season with salt, pepper.
For the benny:
Spread butter on halved english muffins and broil/toast until golden brown.
Fry thick cut ham (for him) until brown and warmed through.
Place ham on two toasted muffin halves, and smoked salmon (for her) on the other two halves.
To small pot of simmering water, add one tablespoon white vinegar. One at a time, crack eggs into small bowl and carefully pour into simmering water. Cook until white is set but yolk is still runny, about five minutes.
Remove eggs from pot with a slotted spoon, place poached eggs on prepared English muffin halves and spoon over desired amount of hollandaise. Finish with lemon zest, dill, cherry tomato and avocado.