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Melt the butter in a small saucepan.
In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.
Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer.
Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
Crack one egg into a small cup. Lower the egg into the simmer water, gently easing it out of the cup.
Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.