Place egg yolks and lemon juice in a blender. Blend for 30 seconds or until eggs turn light yellow. Slowly add in the hot, melted butter and blend until combined.  Add in the cayenne and salt and briefly blend. Pour the hollandaise sauce in a bowl and cover with plastic wrap, pressing the plastic wrap against the sauce so a skin doesn't form. Set aside.

Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.

Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.

Toast the English muffins. Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.