In a heatproof bowl, whisk the egg yolks with lemon juice and a pinch of salt until smooth. Place the bowl over a saucepan of gently simmering water, ensuring the base doesn’t touch the water. Whisk constantly until the mixture thickens slightly.

Slowly drizzle in the warm melted butter while whisking continuously. The sauce should become smooth and glossy. Remove from heat and stir in cayenne. Keep warm by placing the bowl over warm water, whisking occasionally.

Preheat your oven to 160°C (fan 140°C). Place the split muffins on a baking tray and toast for 8 to 10 minutes until golden. Alternatively, toast them in a pan or toaster until crisp. Set aside and keep warm.

In a skillet over medium heat, cook the Canadian bacon for 2 to 3 minutes per side until lightly browned and heated through. Transfer to a plate and cover loosely with foil to keep warm.

Fill a wide saucepan with water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl or ramekin to make transferring easier.

Create a gentle whirlpool in the water and slide in one egg at a time. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs.

Place two toasted muffin halves on each plate. Top each half with a slice of warm bacon. This forms the foundation for the eggs and sauce.

Carefully place one poached egg on top of each bacon topped muffin. Ensure the eggs are well drained to avoid watering down the sauce.

Generously spoon the warm hollandaise sauce over each egg. The sauce should gently cascade over the sides without overwhelming the dish.

Garnish with chopped chives or parsley if desired. Serve immediately with a side of lightly dressed greens or roasted tomatoes for contrast.