Bring a large pot of water to a gentle simmer with white vinegar. Carefully crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.

In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place the bowl over a saucepan of simmering water, ensuring it doesn't touch the water, and continue whisking until the mixture thickens. Gradually whisk in the melted butter until the sauce is thick and smooth, then season with salt and cayenne pepper.

Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon. Carefully place a poached egg on each bacon slice. Drizzle generously with hollandaise sauce and serve immediately.