Prepare the English muffins:

Toast the English muffins halves until golden brown.

Cook the Canadian bacon or ham:

Cook the Canadian bacon or ham in a skillet over medium heat until crispy.

Poach the eggs:

Bring a saucepan of water to a simmer.

Add the white vinegar to the water.

Crack one egg into a small bowl.

Gently slip the egg into the simmering water.

Cook for 2-3 minutes, or until the white is set but the yolk is still runny.

Repeat with the remaining eggs.

Make the Hollandaise sauce:

If not using store-bought Hollandaise, prepare it according to the recipe instructions.

Assemble the Eggs Benedict:

Place a slice of Canadian bacon or ham