Melt the butter in a small saucepan and keep it warm. Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened and pale.

Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and emulsified. Stir in salt and cayenne pepper, then set aside and keep warm.

Toast the English muffins until golden brown. In a separate pan, lightly fry the Canadian bacon until heated through.

Fill a large pot with water, add vinegar, and bring to a gentle simmer. Crack each egg into a small ramekin before gently sliding them into the simmering water; cook for 3-4 minutes until the whites are set and yolks are runny.

Place two slices of Canadian bacon on each toasted English muffin half, then top each with a poached egg. Drizzle generously with hollandaise sauce and serve immediately.