Eggs Benedict

To make hollandaise sauce, whisk egg yolks and lemon juice in a medium saucepan. Turn heat to medium-low. Whisking continuously, add butter to mixture, one piece at a time after the previous one melts. Season to taste with salt and pepper. Remove from heat and keep warm until serving time, up to 30 minutes.

Fill a large skillet with water and bring to a gentle simmer. Stir in vinegar. Break each egg into a shallow bowl, being careful not to break the yolk. Slide each egg into the simmering water. Poach eggs, turning occasionally, until the whites are firm and the yolks reach desired doneness. Remove from water with a slotted spoon. Drain on a paper towel.

Meanwhile, heat another large skillet over medium-high heat; cook Canadian bacon on both sides until heated through and light golden-brown.

To assemble, place half an English muffin on a plate. Top with a slice of Canadian bacon and an egg.  Spoon hollandaise sauce on top. Repeat with remaining ingredients.