Prepare the Hollandaise Sauce by whisking together three egg yolks, a tablespoon of fresh lemon juice, and a pinch of salt in a heat-proof bowl. Place over simmering water and gradually whisk in half a cup of melted unsalted butter until thickened.

Poach the Eggs by adding a splash of vinegar to simmering water. Crack each egg into small bowls and gently slide into the water. Poach for 3-4 minutes until whites are set and yolks remain runny.

Toast the English Muffins by splitting them in half and toasting until golden brown and crispy.

Assemble the Eggs Benedict by layering a slice of Canadian bacon on each toasted muffin, adding a poached egg on top, and drizzling with the warm hollandaise sauce.

Serve Immediately with sides like fresh fruit or salad for a refreshing touch.