Preparation Steps

• To make the hollandaise sauce, whisk the egg yolks, lemon juice, cayenne pepper, and salt in a heatproof bowl set over a saucepan of simmering water. Gradually whisk in the melted butter until the sauce is thick and smooth. Remove from heat and keep warm.
• Toast the English muffin halves until golden brown.
• Heat a skillet over medium heat and cook the Canadian bacon slices until heated through and lightly browned.
• Poach the eggs: Fill a large skillet with about 2 inches of water, add the white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slip them into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.
• Assemble the Eggs Benedict: Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, then a poached egg. Spoon a generous amount of hollandaise sauce over the egg. Garnish with chopped chives, if desired.