Instructions:
- Hollandaise: Whisk egg yolks with lemon juice in a heatproof bowl over simmering water until thick and pale. Slowly drizzle in warm clarified butter while whisking constantly. Season with salt and cayenne. Keep warm.
- Warm Canadian bacon in a pan for 1 minute each side.
- Poach eggs: Bring a wide pan of water to a gentle simmer. Add a splash of white vinegar. Create a gentle whirlpool and slide in each egg. Poach for 3 minutes until whites are set but yolks are runny.
- Toast English muffins until golden.
- Assemble: muffin → bacon → poached egg → generous hollandaise.
- Garnish with fresh chives and a pinch of cayenne. Serve immediately.
