Preheat oven to 350 degrees F. In a medium bowl, mix thoroughly the flour, eggs, milk, oil, salt, and peppers. Fold in the ham and cheese. Sprinkle the yeast over the top and mix well. Pour into a prepared 4x10-inch loaf pan. Bake until golden, about 1 hour. (Note: This is a dense bread without much of a rise).Pour off any oil that may have oozed out during baking. When cooled, cut into 3/4-inch slices and toast in the oven.

Put egg yolks, lemon juice, hot sauce, and salt in a blender and pulse to combine. Put the butter in a microwave-safe bowl and microwave until melted. With the blender running, gradually add the melted butter into the egg mixture until smooth and frothy. If the sauce is too thick add a teaspoon of warm water to loosen up.

Fill a large skillet with water half up the sides. Add vinegar and bring to a low simmer. Break eggs into the water to poach. Remove the poached eggs with a slotted spoon just when the whites are cooked through, but yolks are still runny (approximately 3-4 minutes).

Place one piece of toasted ham bread on a plate. Place one of the poached eggs atop the ham toast and pour over a generous helping of hollandaise. Garnish with a sprig of flat leaf parsley.

Bread can be made the day before and toasted when ready to assemble.