Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.

Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.

Add eggs, one at a time, to a fine mesh sieve, as shown, for 2-3 minutes to remove excess liquid. Transfer each egg to a separate ramekin and set aside.

Drop the strained eggs, one at a time, into the boiling water and poach for 3 minutes. Carefully remove each egg with a slotted spoon and transfer to the plate lined with paper towels. Set aside.

Add the Canadian bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side. Remove from heat and set aside.

Place the top oven rack on the second position from the top and set the broiler to high. Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.

To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs. Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving. Enjoy!