Melt the butter in a small saucepan. In a separate bowl, beat the egg yolks and mix in lemon juice, whipping cream, and salt and pepper. Gradually add hot melted butter to the egg mixture to temper it.

Once combined, return the mixture to the saucepan and cook on low heat for 20-30 seconds. Set aside to thicken.

Fill a pot with 3 inches of water and bring to a boil, then reduce to a simmer. Optionally, add vinegar.

Crack an egg into a cup, lower into simmering water, and poach for 3-5 minutes. Remove with a slotted spoon.

Cook Canadian bacon in a pan for 1 minute on each side.

Toast the English muffins, top with Canadian bacon, poached egg, and hollandaise sauce.