Toast & Sear
Split English muffins and toast until golden.
Heat a skillet, add a little butter, and sear Canadian bacon until lightly browned.

Poach the Eggs
Bring a pot of water to a simmer (not boiling).
Add vinegar.
Crack each egg into a small cup, then gently slide into the water.
Poach for 3–4 min (whites set, yolks runny). Remove with a slotted spoon onto paper towel.

Make Hollandaise
In a heatproof bowl, whisk together egg yolks + lemon juice until slightly thickened.
Place over a pot of simmering water (double boiler style — don’t let the bowl touch the water).
Slowly drizzle in the melted butter while whisking constantly until thick and glossy.
Season with salt + cayenne.

Assemble the Benedict
Muffin half → seared bacon → poached egg → generous spoonful of Hollandaise.
Sprinkle with chopped chives or parsley if you wanna flex.

Tips (so you don’t flop brunch)
Keep Hollandaise warm by placing the bowl over hot water, whisking occasionally.
Poach eggs ahead: drop them into ice water after cooking, then rewarm in hot water for 30 sec before serving.
Swap proteins: smoked salmon (Eggs Royale), sautéed spinach (Florentine), or even crab cakes if you’re feeling bougie.