Add the yolks, water, lemon and salt to a blender. Blend the ingredients until smooth and then slowly stream in the butter until the mixture becomes thick and creamy.
Transfer the sauce to a serving dish and keep warm.
Toast the Wolferman’s Traditional English muffins and set aside. Keep warm.
In a small skillet, cook the pancetta over medium heat until golden brown, approximately 2-3 minutes. Flip the pancetta and cook for an additional 1-2 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 is still (do not boil), slowly tip the egg into the water. Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn't stick to the bottom of the pan. Once the egg yolk is set, 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 artichokes with a slice of pancetta and then an egg. Top each egg with 2 tablespoons of hollandaise sauce.
Serve immediately with extra hollandaise sauce, if desired.