Bring a large pan of water to the boil. Crack the eggs into 4 separate ramekins, then carefully swirl the water in the pan with the end of a wooden spoon and slide in an egg. Poach for 4-5 minutes, until the white is set but the yolk is still runny. You can do two at a time if you wish.
Meanwhile, toast the muffin. Put half on a plate and arrange the ham and avocado slices on top. Carefully spoon the poached eggs on top once cooked. Finish with a spoonful of hollandaise and a sprinkling of paprika.