To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a bowl over a saucepan of simmering water until thickened.

Slowly pour in the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper to taste.

Fry the Canadian bacon or ham slices in a pan over medium heat until lightly browned.

To poach the eggs, bring a large pan of water to a boil and add the white vinegar. Reduce the heat to a gentle simmer and crack each egg into the water. Poach for about 2-3 minutes until the whites are set but the yolks are still runny.

To assemble, place two slices of Canadian bacon or ham on each toasted muffin half. Top each with a poached egg and spoon hollandaise sauce over the top.

Season with salt and pepper to taste and serve immediately.