Make the Hollandaise: Place the egg yolks, fresh lemon juice, salt, and cayenne pepper into a blender. Blend on medium speed for about 20 seconds until the mixture lightens in color.

Melt the Butter: Melt the butter in a small microwave-safe bowl until it is completely melted and bubbling hot.

Emulsify the Sauce: Turn the blender on to a medium-low speed. Carefully open the pour spout at the top of the blender and very slowly stream the hot melted butter into the running blender. The sauce will immediately thicken into a rich, creamy consistency. Leave it in the blender and set aside.

Warm the Meat and Muffins: Heat a large skillet over medium heat. Lightly brown the Canadian bacon slices for about 1 to 2 minutes per side until warmed through. Meanwhile, toast the split English muffins until golden brown.

Prepare for Poaching: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer (not a rapid boil). Stir in the white vinegar.

Poach the Eggs: Crack one egg into a small ramekin or fine mesh sieve. Use a spoon to vigorously stir the simmering water in a circle to create a gentle whirlpool. Carefully drop the egg into the center of the whirlpool. Repeat with the remaining eggs. Let them cook undisturbed for 3 minutes for soft, runny yolks. Use a slotted spoon to remove the eggs and let them drain on a paper towel.

Assemble: Place two English muffin halves on a plate. Top each half with a slice of warm Canadian bacon, then carefully place a poached egg on top of the meat. Generously spoon the warm hollandaise sauce over the eggs.

Garnish and Serve: Sprinkle with a dash of paprika or freshly chopped chives and serve immediately while hot.