Prepare the Hollandaise sauce by whisking egg yolks and lemon juice in a stainless steel bowl over a bain-marie until the mixture is thick and pale.

Slowly drizzle the melted butter into the yolk mixture while whisking vigorously to create a stable emulsion.

Season the Hollandaise with salt and cayenne pepper, then hold in a warm area at approximately 145 degrees Fahrenheit.

Sear the Canadian bacon in a skillet over medium-high heat until edges are browned and caramelized.

Bring a deep saucepan of water and vinegar to a gentle simmer at 180 degrees Fahrenheit.

Crack eggs into individual ramekins and slide them into the simmering water; poach for 3 to 4 minutes until whites are coagulated but yolks remain fluid.

Toast English muffin halves until the crumb is golden and crisp.

Place two muffin halves on each plate and top each with a slice of seared Canadian bacon.

Remove poached eggs with a slotted spoon, blot excess moisture on a paper towel, and place one egg on each bacon-topped muffin.

Generously nappe each egg with Hollandaise sauce and garnish with minced chives.