Prepare the English Muffins u0026 Bacon Split the English muffins in half and toast them until golden brown. In a skillet, melt 1 tbsp butter and cook Canadian bacon slices until lightly browned on both sides. Set aside.

Poach the Eggs Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (not a rolling boil). Add 1 tsp vinegar (helps egg whites set). Crack an egg into a small bowl. Swirl the water gently, then slide the egg into the center. Cook for 3–4 minutes until whites are set and yolks are runny. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.

Make Hollandaise Sauce In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place bowl over a pot of gently simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture thickens slightly. Slowly drizzle in warm melted butter while whisking until sauce becomes smooth and creamy. Season with salt, cayenne pepper, and a little more lemon juice if desired.

Assemble the Eggs Benedict Place toasted muffin halves on serving plates. Add a slice of Canadian bacon to each. Top with a poached egg. Spoon hollandaise sauce generously over each egg. Garnish with chopped chives or parsley.