To Make the Hollandaise:

1. Melt butter in a small saucepan on the stove, or a glass measuring cup in the microwave.
2. Add egg yolks to a blender or food processor. Pulse to quickly blend.
3. With the blender on, slowly add melted butter in a steady stream. The sauce will form and magically thicken as it blends.
4. Add lemon juice and cayenne pepper. Blend to combine.
5. While warming the hollandaise, toast the split English muffin halves in a toaster oven or toaster.

To Poach the Eggs:

1. Heat about 1 inch of water, 1 teaspoon salt, and 2 teaspoons white vinegar in a 2-quart saucepan, and bring the mixture to a simmer.
2. Crack one cold egg into a small custard cup or similar container. Repeat with each egg.
3. With a long-handled spoon, stir water in a clockwise direction to form a whirlpool.
4. Bringing the cup close to the water, gently tip the egg into the whirlpool. This helps the edges to form without feathering.
5. Turn off heat and allow eggs to poach for 5 minutes. Resist the urge to nudge the eggs.
6. Remove from water with a slotted spoon.

To Make the Benedict:

1. Heat skillet over medium heat. Add Canadian bacon and brown on both sides, about 1 minute per side. Remove slices to a small plate and cover with aluminum foil to keep warm.
2. Toast the English muffins, and place two halves on each plate.
3. Warm up the hollandaise over low heat in a small saucepan while whisking gently.
4. Place Canadian bacon on top of each muffin, distributed evenly.
5. Place one poached egg atop each muffin half.
6. Ladle warm hollandaise sauce over the top as desired.
7. Garnish with a sprinkle of fresh parsley and serve immediately.