Prepare the hollandaise sauce: In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Blend for 30 seconds until light and frothy.

With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Set aside in a warm place.

Poach the eggs: Fill a large saucepan with water and bring to a gentle simmer. Add vinegar. Crack each egg into a small cup, then gently slide into the water. Cook for 3-4 minutes until whites are set but yolks are still runny.

While eggs cook, toast the English muffins until golden brown. Lightly brown the Canadian bacon in a skillet over medium heat.

Assemble: Place two muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce generously over the top.

Garnish with chopped fresh chives and a sprinkle of cayenne pepper. Serve immediately.