Poaching the Eggs: Fill a pot with water and bring it to a gentle simmer. Add vinegar if desired. Crack each egg into the water and cook for about 3-4 minutes. Remove poached eggs with a slotted spoon and set aside.

Making Hollandaise Sauce: Place egg yolks in a heatproof bowl and whisk. Set the bowl over a pot of simmering water (double boiler method) and slowly whisk in the melted butter. Add lemon juice, salt, and pepper. Continue whisking until the sauce thickens and is creamy, then remove from heat.

Assembling: Place a slice of Canadian bacon or ham on each toasted English muffin half. Top with a poached egg.

Finishing with Sauce: Drizzle the hollandaise sauce over the poached eggs. Garnish with fresh parsley or chives and serve hot.