Toast the English muffins until golden brown.

Cook the Canadian bacon slices in a skillet until lightly browned on both sides.

Poach the eggs: Bring a pot of water to a simmer, add a splash of vinegar, and carefully crack each egg into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.

Make the Hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens. Gradually drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. Season with cayenne pepper, salt, and pepper.

Assemble the Eggs Benedict: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and generously drizzle with Hollandaise sauce.