Step 1

Butter the English muffin halves and place them on a baking sheet, cut side up.

Step 2

Add the Canadian bacon to the same baking sheet.

Step 3

Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.

Step 4

In a large saucepan, bring water to a boil.

Step 5

Crack the eggs into small bowls or ramekins.

Step 6

Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.

Step 7

Add 1 tablespoon of vinegar to the water.

Step 8

Bring the ramekins close to the water and gently drop in the eggs, 2-4 at a time.

Step 9

Cover the pan, letting the eggs poach for about 4 minutes.

Step 10

Use a slotted spoon to transfer the eggs to a plate lined with paper towel. Set aside.

Step 11

Melt the butter in the microwave.

Step 12

Add the lemon juice, Dijon mustard, and egg yolks to a blender or food processor and blend until smooth, about 1 minute.

Step 13

Keeping the blender running, slowly stream in the melted butter.

Step 14

Blend until the mixture reaches a smooth and slightly thickened consistency.

Step 15

Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg.

Step 16

Spoon Hollandaise sauce over each egg.

Step 17

Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.