Begin by melting the 6 tablespoons of butter in a small saucepan over low heat. In a heatproof bowl, whisk together the 2 egg yolks and 1 tablespoon of lemon juice. Place this bowl over a gentle pan of simmering water, and gradually add the melted butter while whisking until the sauce thickens and becomes creamy, about 5-7 minutes. Season with salt to taste, then set aside.

Fill a wide saucepan with water and add a splash of vinegar before bringing to a gentle simmer over medium heat. Crack each of the 2 eggs into small bowls, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set, while the yolks remain soft. Use a slotted spoon to carefully lift the eggs out, letting them drain on paper towels.

While the eggs are poaching, split the 2 English muffins in half and toast them until they are golden brown and crispy, about 3-4 minutes.

In a skillet over medium heat, add the 2 slices of Canadian bacon or ham, searing until warmed through and lightly browned, about 2-3 minutes on each side.

Place the toasted muffin halves on plates and layer each one with a slice of the seared Canadian bacon. Carefully set a poached egg atop each muffin.

Generously spoon the hollandaise sauce over each poached egg. Garnish with freshly ground black pepper and a sprinkle of chopped chives or parsley. Optionally add a dash of smoked paprika.