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Make the Hollandaise Sauce: In a bowl over simmering water, whisk the egg yolks and lemon juice until thickened. Gradually add the melted butter, whisking continuously, until the sauce reaches a creamy consistency. Season with cayenne, salt, and pepper, then keep warm.
Toast and Prep: Toast the English muffins until crisp. Utilize a skillet to cook the Canadian bacon until it is golden and slightly crispy on both sides.
Poach the Eggs: In a pot, bring water with vinegar to a gentle simmer. Create a whirlpool in the water and carefully slide in each egg. Cook for about 3 minutes for a soft yolk. Remove with a slotted spoon and let drain.
Assemble Your Eggs Benedict: Place a toasted muffin half on each plate, top with a slice of Canadian bacon, and add a poached egg. Generously ladle warm hollandaise sauce over the top, garnishing with cayenne pepper or fresh herbs as desired.