Preheat oven to 375℉.

Cut off the leafy tops from the baby carrots, leaving a little bit of the stems. Peel them and cut in half, lengthwise. Place on a baking sheet and toss with 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1 teaspoon black pepper. Roast for about 10 to 15 minutes or until crispy and caramelized. Remove from oven and set to the side.

Trim the asparagus and cut in half. Place on a baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. Roast for about 10 to 15 minutes or until browned. Remove from oven and set to the side.

Heat a griddle or skillet over medium-high heat lightly spray with cooking spray or drizzle in a bit of olive oil and brown the ham slices on both sides. Set to the side.

To make the hollandaise, bring a pot filled halfway with water, to a simmer. Place a bowl over the water, making sure the water doesn't touch the bottom of the bowl. Whisk together the egg yolks and lemon juice until doubled in size. Slowly whisk in the melted butter, continuing to whisk until fully incorporated. Cook in the double boiler for about 4 minutes or until thickened. Season with salt, pepper and paprika. Remove from double boiler and cover. Set to the side. If the sauce becomes too thick, thin out with a bit of hot water.

Crack the eggs into separate small dishes. Fill a large skillet or pot halfway with water and bring to a simmer. Add in the vinegar and bring back to a simmer. Stir the water with a spoon in one direction to create a whirlpool. While the water is spinning, carefully dip the eggs into the water. You can do a few at a time. Cook for about 5 minutes and remove from the water, making sure to drain well.

Split the muffins and toast until lightly browned. Place a tomato slice on top of each half and then top with a slice of ham, carrots, asparagus, a poached egg, hollandaise sauce, pinch of paprika and scallions. Serve immediately.