Place egg yolks and lemon juice in blender, pulse on/off until blended.

In small saucepan, heat butter until hot, but not boiling!

With blender running gradually pour hot butter into egg yolks.

Blend about 3 minutes or until thick and creamy.

Keep warm (a thermal container works great for this)

In skillet brown back bacon over medium heat, keep warm.

Split English muffins, toast, keep warm.

Fill 10 inch skillet half full with water (at least 3 inches deep). Bring to boil, then reduce heat and keep to simmer.

Stir in 1 tablespoon of vinegar. This helps the eggs keeps their shape.

Break one egg into small bowl, then slide egg into water, holding bowl close to water as you slide egg out. Repeat with remaining eggs. (best done in 2 batches so as to not over crowd the eggs).

Simmer, uncovered for 3 to 5 minutes just until egg are soft-cooked.

Remove with slotted spoon.

Place 2 halves of English muffin on each plate.

Top with cooked Canadian back bacon.

Place poached egg on top of back bacon.

Sprinkle each egg with very small amount of salt.

Top with Hollandaise sauce.

Sprinkle with small amount fresh ground pepper.

Garnish with finely chopped chives or paprika if desired.