Butter 4 ramekins and place on a baking sheet. Pour 1 tsp cream into every ramekin, and crack 2 eggs over cream in each. Sprinkle with 1/8 tsp salt and a pinch of pepper. Bake until set around edges and still a little soft in centers, (approx. 16 minutes). Remove from oven and let stand a few minutes. Add optional toppings.
Preheat oven to 375. Heat olive oil in a skillet over medium heat. In a large bowl, whisk together eggs, milk, mozzarella, prosciutto, parmigiano and pepper. Pour mixture into hot skillet and place in the oven.
Bake for approximately 12 minutes (until a knife inserted comes out clean). Broil for 2 additional minutes.
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, salt, pepper, and paprika.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in lime juice and vinegar, then remove from heat. Place a lid on pan to keep sauce warm.
To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
While eggs are poaching, toast the English muffins and once they are toasted, top each one with a slice of salmon and one poached egg.
Place 2 muffins on each plate and drizzle with hollandaise sauce. Serve immediately.