Toast Muffins: Split and toast the English muffins until golden brown.

Cook Bacon: Heat a skillet and sear Canadian bacon until lightly browned.

Poach Eggs: In a saucepan, bring water and vinegar to a simmer. Crack eggs into the water and poach for about 3 minutes until whites are set. Remove with a slotted spoon.

Make Hollandaise: Whisk egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking constantly until smooth. Season with salt and pepper.

Assemble: Layer toasted muffin halves with bacon, top each with a poached egg, and spoon warm hollandaise sauce over the top.

Garnish: Sprinkle with paprika or chives before serving.