1. **Prepare Poaching Water:** Fill a medium saucepan with water (about 3-4 inches deep) and add the white vinegar. Bring to a gentle simmer over medium heat, ensuring it's just bubbling, not a rolling boil.

2. **Toast English Muffins & Cook Bacon:** Split the English muffins and toast them to your desired crispness. While the muffins are toasting, gently fry or warm the Canadian bacon in a non-stick pan until slightly crispy or heated through. Set aside and keep warm.

3. **Make Hollandaise Sauce:** In a heatproof bowl (preferably a metal bowl or the top of a double boiler) set over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water), whisk the egg yolks and lemon juice together vigorously until the mixture is light, foamy, and slightly thickened. This should take about 1-2 minutes.

4. **Emulsify Hollandaise:** Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Keep whisking until the sauce emulsifies and thickens to a creamy, smooth consistency. Remove from heat and season with salt, cayenne pepper, and black pepper to taste. Keep warm by covering it or placing it back over warm (not hot) water, whisking occasionally.

5. **Poach Eggs:** Gently crack each fresh egg into a small ramekin or bowl. Carefully slide one egg at a time into the simmering, vinegared water. Poach for 3-4 minutes for soft, runny yolks. Remove the poached eggs with a slotted spoon and gently dab off any excess water on a paper towel.

6. **Assemble Eggs Benedict:** Place two toasted English muffin halves on each serving plate. Top each half with a slice of warm Canadian bacon, then carefully place a poached egg on top of the bacon.

7. **Garnish and Serve:** Spoon a generous amount of hollandaise sauce over each poached egg. Garnish with fresh chives, if desired, and serve immediately.