Instructions

1. Preparation
   1. Toast the English muffins until golden brown and cook the bacon until lightly browned. Poach the eggs to your preferred level of doneness.
2. Hollandaise Sauce
   1. In a heatproof bowl, whisk together egg yolks, water, and lemon juice. Place the bowl over simmering water, ensuring it doesn't touch. Whisk continuously until the mixture thickens slightly.
3. Incorporating Butter
   1. Slowly drizzle in the melted butter while whisking constantly. Continue whisking until the hollandaise sauce reaches a creamy consistency. Season with salt and a pinch of cayenne pepper. Set aside.
4. Assembling Eggs Benedict
   1. Place a slice of Canadian bacon on each toasted English muffin half. Top with a perfectly poached egg on each bacon slice.
5. Finishing Touch
   1. Spoon the luscious hollandaise sauce generously over each poached egg. Optional: Garnish with fresh herbs like chives or parsley for a burst of color and flavor.