• Preheat an oven to 170°F or a warming setting.
• Bring a medium-large wide pot of water to a boil.
• While waiting for your water to boil, toast the English muffin halves and sear the bacon in a dry pan over medium heat until browned to your liking on both sides. When the muffins and bacon are done, loosely wrap in foil separately and put them in the warm oven.

Make your Hollandaise

• Next, begin your Hollandaise sauce. Add egg yolks, the water, and salt to a saucepan. Over low heat, whisk constantly and vigorously. The sauce should thicken in 5 minutes or so.
• Once thickened, whisk in butter a tablespoon at a time. Then whisk in lemon juice and cayenne.
• The sauce should be a nice yellow color and thick. Keep warm over another pot of hot water (double boiler) until ready to serve. You can also keep it in an insulated bottle (think Thermous). Just keep it above 140°F.

Poach your Eggs

• Reduce heat on the medium-large pot of boiling water so the water is simmering. Add the vinegar to the water. Break the eggs into individual ramekins.
• When the water is simmering, stir to create a gentle whirlpool. Slide an egg into the middle, loosen from the bottom with a rubber spatula and move it toward the outside of the pot. Repeat with the other 3 eggs, moving quickly. While the eggs cook, assemble your English muffin and Canadian bacon slices on plates.
• When the eggs are finished (use 2 minutes as a guideline), remove with a slotted spoon, gently dry with paper towels and plate onto the muffin and Canadian bacon.
• Give the warmed sauce a good whisk and pour as you like over the egg. If the sauce thickens too much, you can thin with a little warm water. Sprinkle with paprika (or cayenne if you want), add chives and serve.