Begin by preparing the hollandaise sauce. In a small saucepan, melt the butter over low heat until fully melted; set aside. In a mixing bowl, whisk together the egg yolks and lemon juice until well combined.

Gradually add the melted butter to the egg mixture while continuously whisking until the sauce is smooth and thickened. Season with salt to taste. Keep warm.

In a poaching pan or large skillet, bring water to a gentle simmer. Add a splash of vinegar if desired. Carefully crack each egg into the simmering water, poaching them for about 3-4 minutes, or until the whites are set and the yolks are runny.

While the eggs are poaching, toast the split English muffins until golden brown. In a separate skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy.

Once the eggs are poached, use a slotted spoon to remove them from the water.

To assemble, place a slice of Canadian bacon on each toasted muffin half, followed by a poached egg. Drizzle with hollandaise sauce.

Garnish with chopped chives or parsley and a sprinkle of cayenne pepper if desired.