Poached Eggs, Tasso Ham, Griddle Tomato and Cajun Hollandaise with English Muffins

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3 cups water

1 tablespoon white wine vinegar

4 eggs

Kosher salt and freshly ground black pepper

Canola oil, to coat

8 ounces tasso ham, sliced into 1/4-inch thick slices

4 plum or heirloom tomatoes, sliced in half crosswise

4 English muffins, split and toasted

Cajun hollandaise, to top, recipe follows

Cajun Hollandaise

2 tablespoons Spanish paprika

2 teaspoons New Mexican chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon chile de arbol

1/8 teaspoon cayenne powder

3 large egg yolks, lightly beaten

1 tablespoon fresh lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, clarified and melted

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Dash Worcestershire sauce