1. Toast the English muffin halves until golden brown and set aside.

2. Warm the Canadian bacon in a skillet over medium heat for 1 to 2 minutes per side.

3. In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, cayenne pepper, and 1/4 teaspoon salt.

4. Place the bowl over barely simmering water and whisk constantly until slightly thickened.

5. Slowly drizzle in the melted butter while whisking until the hollandaise sauce is smooth and creamy.

6. Bring a saucepan of water to a gentle simmer and add the white vinegar.

7. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water.

8. Poach the eggs for 3 to 4 minutes until the whites are set and the yolks remain soft.

9. Place one slice of Canadian bacon on each toasted English muffin half.

10. Top each with a poached egg and spoon the warm hollandaise sauce over the top.

11. Finish with black pepper, chopped chives, and arugula if desired.

12. Serve immediately while warm.