• Butter the English muffin halves and place them on a baking sheet, cut side up.
  4 tablespoons unsalted butter, 4 English muffins
• Add the Canadian bacon to the same baking sheet.
  8 slices Canadian bacon
• Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.
• In a large saucepan, bring water to a boil.
• Crack the eggs into small bowls or ramekins.
  8 large eggs
• Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.
• Add 1 tablespoon of vinegar to the water.
  1 tablespoon white vinegar
• Bring the ramekins close to the water and gently drop in the eggs, 2-4 at a time.
• Cover the pan, letting the eggs poach for about 4 minutes.
• Use a slotted spoon to transfer the eggs to a plate lined with paper towel. Set aside.

For the Hollandaise Sauce

• Melt the butter in the microwave.
  4 tablespoons unsalted butter
• Add the lemon juice, Dijon mustard, and egg yolks to a blender or food processor and blend until smooth, about 1 minute.
  1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 4 egg yolks
• Keeping the blender running, slowly stream in the melted butter.
• Blend until the mixture reaches a smooth and slightly thickened consistency.

Assembly

• Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg.
• Spoon Hollandaise sauce over each egg.
• Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.
  Salt and pepper, Chopped fresh chives, Ground paprika