In a saucepan, whisk together egg yolks and lemon juice over low heat until thickened.

Slowly drizzle in melted butter while whisking continuously until the sauce is smooth.

Bring a pot of water to a simmer and add a splash of vinegar.

Crack each egg into a small bowl and gently slide into the water.

Cook for about 3-4 minutes until the whites are set but yolks are still runny.

Remove with a slotted spoon and drain on paper towels.

In a skillet, cook the Canadian bacon over medium heat until browned, about 2-3 minutes per side.

Toast the English muffin halves until golden brown.

Place a slice of Canadian bacon on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.