In a blender or small mixing bowl, whisk together the egg yolks and lemon juice until smooth. While whisking (or blending) continuously, slowly drizzle in the hot melted butter until the sauce thickens slightly. Season with a pinch of salt and a dash of cayenne if you like a little Southern heat. Set aside in a warm spot.

In a skillet over medium heat, brown the Canadian bacon (or ham slices) for 1–2 minutes per side until lightly golden. Remove from heat and set aside.

Bring a medium saucepan of water to a gentle simmer and add 1 tsp vinegar. Crack each egg into a small bowl or ramekin. Stir the simmering water to create a soft whirlpool, then gently slide in one egg. Poach for 3–4 minutes, or until the white is set and the yolk is still soft. Use a slotted spoon to remove the egg and gently pat dry. Repeat with the rest.

Place 2 toasted English muffin halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of warm hollandaise sauce. Sprinkle with a dash of paprika, chives, or fresh black pepper, if desired.