1. Fill a medium saucepan with a few inches of water and bring it to a gentle simmer. In a heatproof bowl, whisk the egg yolks, lemon juice, salt, and cayenne until combined. Set the bowl over the saucepan without letting it touch the water, then whisk while slowly drizzling in the warm melted butter until the hollandaise becomes thick and silky. Remove from heat and keep warm.

2. Heat a skillet over medium heat and cook the Canadian bacon for 1 to 2 minutes per side until warmed through and lightly browned. Set aside.

3. Toast the English muffin halves until golden and crisp.

4. Bring a pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then carefully slide the eggs into the water. Poach for 3 to 4 minutes, until the whites are set and the yolks remain soft.

5. Remove the eggs with a slotted spoon and let them drain briefly.

6. Place the toasted English muffin halves on plates. Top each half with one slice of Canadian bacon, then one poached egg.

7. Spoon the warm hollandaise over each egg and garnish with chopped chives and a light sprinkle of cayenne or paprika.

8. Serve immediately while warm.