Making Eggs Benedict may seem daunting, but by following these straightforward steps, you’ll achieve a perfect result:

1. Prepare the Hollandaise Sauce: In a small saucepan, melt the unsalted butter over low heat. In a separate bowl, whisk together the egg yolks and lemon juice. Gradually add the melted butter while whisking until the sauce thickens. Season with salt and pepper. Set aside.

2. Cook the Bacon: In a skillet, cook the Canadian bacon over medium heat until browned and warmed through. This should take about 2-3 minutes per side. Once done, set aside.

3. Poach the Eggs: Fill a medium pot with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl. Stir the water gently and slide in each egg, one at a time. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.

4. Assemble the Dish: Place the toasted English muffin halves on individual plates. Top each half with a slice of Canadian bacon. Gently lift each poached egg with a slotted spoon and place it atop the bacon.

5. Top with Hollandaise Sauce: Generously spoon the hollandaise sauce over the poached eggs.

6. Garnish and Serve: Sprinkle with chopped chives or parsley if desired. Serve immediately while warm.