To make eggs: Bring water to a boil in a deep skillet. Add a splash of white vinegar. Gently add each egg along the side of the skillet to help keep the eggs together. Poach for 3-5 minutes or until the yolk is cooked to your preference.
To make the hollandaise sauce: (Makes ¾ cup) In an electric stand blender combine egg yolks, lemon juice, Dijon, salt, cayenne, and freshly ground black pepper. Process on high speed until slightly thickened and lemon colored.
Turn blender to low speed; add butter to yolk mixture through the opening in a slow steady stream.
Once butter is added, turn blender to the high speed setting and process until thickened, around 30-40 seconds.
On the stovetop place a tempered glass bowl over hot, not simmering water. Place the hollandaise sauce into the bowl over the hot water to keep warm until serving. Stir before serving.
In a large skillet, fry Canadian bacon pieces over medium-high heat until lightly browned and crisp around the edges. (about 1-2 minutes per side)
Toast English Muffin halves, then butter.
To assemble: Place two pieces of Canadian Bacon and one egg on each English muffin half. Drizzle with hollandaise sauce.
Garish with chopped chives and a light dusting of paprika.