Bring oven to broil on low. IF you do not have a broiler, you can toast the English muffins in a toaster or on a cast iron pan with a bit of butter over medium-high heat. Place muffins, cut side up, and Canadian bacon (or ham) on a baking sheet and leave under broiler for 2-4 minutes, or until desired crispness is achieved. Set aside once done.

In a large, high sided skillet, bring water to a lively simmer, with small columns of bubbles rising gently. The water should be about 3-4 inches tall, it needs to be able to completely cover the eggs.

Add vinegar to the water and crack eggs one at a time into a small bowl. Get the bowl's edge as close to the water as possible, then gently slip the egg into the water. Repeat for all eggs and set a timer for 3-3:30 minutes. Once they are done, place them on a plate lined with paper towels to drain the excess water.

Place egg yolks and lemon juice into blender. Blend on high for 25-30 seconds, until just combined. Remove blender top or middle opening in blender top, turn blender on low and begin pouring a very slow stream of melted butter into the blender until butter is gone. Pour sauce into serving container and stir in salt, pepper, and cayenne pepper to taste. Squeeze in more lemon juice if you want more tartness.

To serve, place two English muffin halves on each plate, cut side up. Place a slice of Canadian bacon on each half. Place a poached egg on top of the ham, season with salt, pepper and cayenne if desired, and top with a generous spoonful of Hollandaise