Add the egg yolks, lemon juice, salt, and optional cayenne to a blender. Blend for 20–30 seconds, then run the blender on low while slowly drizzling in the hot melted butter until the sauce is thick, smooth, and pale yellow.

Keep the hollandaise warm, but do not allow it to boil. If it becomes too thick, whisk in 1–2 teaspoons of warm water until it reaches a spoonable consistency.

Toast the split English muffins until golden. At the same time, warm the Canadian bacon in a skillet over medium heat for approximately 1–2 minutes per side.

Bring a wide saucepan of water to a gentle simmer and add the optional vinegar. Crack each egg into a small cup, slide it into the water, and poach for approximately 3–4 minutes, until the whites are set and the yolks remain soft.

Lift each poached egg from the water with a slotted spoon and drain briefly on a paper towel. This removes excess water so the muffins and hollandaise stay thick and flavorful.

Place two toasted muffin halves on each plate. Top each half with Canadian bacon, one poached egg, and hollandaise, then finish with black pepper, chopped chives, or a light sprinkle of paprika.