Prepare the Hollandaise Sauce: Place the egg yolks, lemon juice, warm water, and salt in a blender. Blend for about 10–15 seconds until smooth.

Add a pinch of cayenne pepper if desired. Keep the sauce warm while preparing the remaining ingredients. Avoid overheating it, as the sauce may separate.

Toast the English Muffins: Split the muffins in half and lightly butter them. Toast in a skillet or toaster until golden brown.

Cook the Canadian Bacon: Heat a skillet over medium heat and cook the bacon or ham slices for about 1–2 minutes on each side until warmed through and lightly browned.

Poach the Eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Add the vinegar if using.

Crack each egg into a small cup and gently slide it into the simmering water. Poach for approximately 3–4 minutes, until the whites are set and the yolks remain soft. Cook longer if you prefer firmer yolks. For food safety, use pasteurized eggs or cook the eggs until both the whites and yolks are firm, especially when serving people at higher risk from foodborne illness.

Remove the eggs with a slotted spoon and briefly drain them on a paper towel.

Assemble the Eggs Benedict: Place two toasted muffin halves on each serving plate. Top each half with a slice of Canadian bacon or ham, followed by a poached egg.

Spoon the warm Hollandaise sauce generously over each egg.

Garnish with chopped chives, a little black pepper, and paprika if desired.

Serve immediately while the muffins are warm, the eggs are freshly poached, and the Hollandaise sauce is creamy.