Make blender hollandaise: blend egg yolks and lemon juice for 30 seconds. With blender running, slowly stream in hot melted butter until thick. Season with cayenne and salt. Keep warm.
Pan-fry Canadian bacon over medium heat for 1 to 2 minutes per side. Set aside.
Bring a wide pot of water to a gentle simmer and add white vinegar. Poach eggs in batches for 3 minutes each until whites are set.
Place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon.
Set a poached egg on top of each bacon slice, then spoon hollandaise generously over everything.
Garnish with chives and a dusting of paprika and serve immediately.
