Step 1: Toast the English Muffins : Split muffins in half. Toast until golden brown. Set aside and keep warm.

Step 2: Cook the Canadian Bacon : Heat skillet over medium heat. Add bacon slices and cook until lightly browned, about 2–3 minutes per side.

Step 3: Poach the Eggs : Fill a saucepan with water, add vinegar, and bring to a gentle simmer. Stir water to create a whirlpool. Crack eggs individually into small bowls and gently slide them into the water. Cook 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

Step 4: Make the Hollandaise Sauce : Whisk egg yolks and lemon juice in a heatproof bowl. Place bowl over simmering water (double boiler). Slowly add warm melted butter while whisking continuously until thick and smooth. Season with salt and cayenne pepper.

Step 5: Assemble the Eggs Benedict : Place cooked bacon on toasted muffins. Top each with a poached egg. Drizzle Hollandaise sauce generously over eggs. Garnish with chopped chives or parsley and a pinch of paprika.