Add the yolks, water, lemon juice, and salt to a blender. Blend the ingredients until smooth and then slowly stream in the butter until the mixture becomes thick and creamy. If you don't have a blender, just whisk vigorously.

Transfer the sauce to a serving dish and set aside.

Toast the English muffins and set aside. Keep warm.

In a small skillet, cook the pancetta over medium heat until golden brown, 2 to 3 minutes. Flip the pancetta and cook for an additional 1 to 2 minutes. Transfer to a plate and cover with foil.

Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir. Crack each egg into a separate ramekin or coffee mug, being careful not to break the yolk.

When the water begins to simmer (do not boil), slowly tip the egg into the water. Swirl gently for 10 seconds, just until the egg begins to set. Keep swirling until the eggs are fully set but still soft, about 4 minutes. Remove the egg to a plate using a slotted spoon.

Arrange the English muffins on a plate or platter. Divide the artichoke spread evenly among the muffins and spread evenly to coat. Top the muffins with a slice of pancetta and then an egg. Spoon 2 tablespoons of hollandaise sauce over the egg.

Serve immediately with extra hollandaise sauce, if desired.