In a double boiler, combine 3 egg yolks, 1 tablespoon of water, and 1 tablespoon of lemon juice. Whisk vigorously over simmering water until the mixture thickens and can coat the back of a spoon, about 2-3 minutes. Slowly drizzle in 1/2 cup of melted unsalted butter while continuously whisking. Stir in a pinch of white pepper, then keep the sauce warm on low heat.

Fill a wide saucepan with water and bring it to a gentle simmer, adding a splash of vinegar. Crack 4 large eggs into small bowls, then slide them into the simmering water. Cook for 2-4 minutes until the whites are firm, but the yolks stay runny. Use a slotted spoon to lift the eggs out and set them on paper towels to drain.

Slice two English muffins in half and toast them until golden brown and crisp. Keep the muffins warm while you assemble the dish.

On each toasted muffin half, place a slice of Canadian bacon. Carefully lay a poached egg on top of the bacon. Generously drizzle the warm hollandaise sauce over the egg.

Finish with a sprinkle of paprika and serve immediately.