Preheat oven to 350°F (175°C). Place the English muffins on a sheet pan, butter the cut sides, and toast in the oven for about 5-7 minutes or until golden.
In a skillet, cook the Canadian bacon slices until they're slightly browned.
For the poached eggs, fill a large saucepan with water, add a splash of vinegar, and bring it to a gentle simmer. Crack an egg into a bowl, then gently slide it into the simmering water. Cook for 3-4 minutes for a soft, runny yolk. Repeat with the remaining eggs.
To assemble, place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and generously drizzle with Hollandaise sauce.
Season with salt, pepper, and garnish with parsley or chives if desired.
Notes
Use fresh eggs for poaching; they will hold their shape better.
For a lighter Hollandaise, you can add a splash of water to thin it out.
Avoid overcooking the poached eggs; the yolk should be runny when cut.
Whisk the Hollandaise constantly while cooking to prevent it from curdling.
If the Hollandaise sauce breaks, whisk in a little warm water to bring it back together.