Make hollandaise: Fill a small saucepan with 1 inch of water and bring to a gentle simmer over medium-low heat.

In a mixing bowl that fits over the saucepan (double boiler setup), whisk egg yolks and lemon juice vigorously for 1 minute until thick and pale.

Place bowl over simmering water (not touching water). Whisk constantly for 2-3 minutes until mixture thickens slightly and reaches 160°F on meat thermometer.

Remove from heat. Slowly drizzle in hot melted butter while whisking constantly until sauce is thick and creamy. Add cayenne and salt. Keep warm by placing bowl over warm water, not heat.

Poach eggs: Fill a large saucepan with 3 inches of water and add vinegar. Bring to a gentle simmer (not rolling boil) over medium heat.

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water using a wooden spoon, then carefully slide egg into the center. Poach 2-3 eggs at a time.

Cook for 3-4 minutes for runny yolks, 4-5 minutes for medium. Remove with a slotted spoon to paper towels to drain.

While eggs poach, toast English muffin halves and keep warm. In a grill or cast iron skillet, warm Canadian bacon for 1-2 minutes per side using tongs.

To assemble: Place 2 toasted muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon warm hollandaise generously over eggs.

Garnish with chopped chives, a dusting of paprika, and freshly cracked black pepper. Serve immediately.