Step 1: Prepare the Hollandaise Sauce

• In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
• Place the bowl over a pot of gently simmering water (make sure the bowl does not touch the water) and continue to whisk rapidly.
• Slowly drizzle in the melted butter while continuing to whisk until the sauce is thick and creamy.
• Season with salt, pepper, and cayenne pepper if using. Keep the sauce warm by covering the bowl and setting it aside.

Step 2: Poach the Eggs

• Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar.
• Crack each egg into a small bowl or ramekin.
• Create a gentle whirlpool in the water using a spoon and carefully slide each egg into the water, one at a time.
• Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel-lined plate to drain.

Step 3: Cook the Canadian Bacon

• In a medium skillet, melt 2 tablespoons of butter over medium heat.
• Add the Canadian bacon slices and cook until they are browned and heated through, about 2-3 minutes per side.
• Remove the bacon from the skillet and set aside.

Step 4: Assemble the Eggs Benedict

• Place the toasted English muffin halves on serving plates.
• Top each half with a slice of cooked Canadian bacon.
• Place a poached egg on top of the bacon.
• Spoon warm hollandaise sauce over each egg, letting it drizzle down the sides.
• Garnish with a sprinkle of fresh chives or parsley if desired.