How to Make Eggs Benedict

In a blender, add 3 egg yolks, 1 Tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of cayenne pepper then blend 5 seconds, or until combined.
With the blender running on medium high, slowly drizzle in 1/2 cup melted hot butter until the sauce is emulsified and no butter remains. Season to taste.

Fill a medium saucepan about 3-inches deep. Bring to a light boil over medium-high heat. Reduce the heat to low. When the water is at a light simmer, stir in 1 Tablespoon vinegar. The water is ready when there are tiny bubbles rising from the bottom but the surface doesn't have any movement.
Crack each cold egg into a small bowl or ramekin. Carefully dipping the edge of a ramekin into the water, gently slide the egg out. Add remaining eggs. Immediately remove pan from heat and cover with a lid.
Let sit for 4 minutes (set your timer). Using a slotted spoon, immediately remove the eggs one at a time and dab on a paper towel to remove excess water. Set on a plate.

In a small skillet, heat 4 slices Canadian bacon over medium heat until warmed through.
In a toaster, toast 2 English muffins.
On 4 serving plates, place the English muffin halves. Butter the toast if desired. Top each with Canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Top with garnish, flake sea salt, and freshly cracked pepper, if desired.