Begin by toasting the English muffins until golden brown.

In a skillet, cook the Canadian bacon over medium heat until heated through.

For the poached eggs, fill a pot with water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and slide them into the simmering water one at a time, cooking for about 3-4 minutes until the whites are set.

For the hollandaise sauce, melt the butter in a saucepan. In a separate bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in the melted butter while whisking until the sauce thickens. Season with salt and pepper.

To assemble, place a slice of Canadian bacon on each half of the English muffin, top with a poached egg, and drizzle with hollandaise sauce.