• Split the English muffins in half and toast until browned.
• At the same time, in a large skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.
• Fill a large saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don't swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.

For the Hollandaise Sauce:

• Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
• In a blender, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth.
• Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.
• Add in the lemon juice using the same method.
• Then pour in the remaining butter in a thin stream and blend until combined.

To assemble:

• Place the English muffin halves onto two serving plates. Top each muffin half with 1 or 2 slices Canadian bacon, 1 poached egg, drizzle with Hollandaise sauce, and garnish with parsley, if desired. Serve immediately.