Bring 1 and a half inches of water to just below a simmer in a large pan. Place 4 custard bowls in the bottom of the pan so they are covered with about 1/4 inch of water. Pour in white vinegar and 2 teaspoons of salt.
Preheat the oven to 350°F to toast the English muffins. Heat a pan over medium heat and julienne the Canadian bacon. Add it to the hot pan and cook, stirring occasionally, until heated through while you prepare the eggs and hollandaise sauce.
As the water is heating up, turn a stovetop burner to low to medium-low heat. In a small saucepan, combine 2 egg yolks with a tablespoon of water, 1 tablespoon of lemon juice, and 1/2 tablespoon of cayenne pepper. Stir well to combine, then heat for 10-15 second intervals to warm but not scramble the yolks.
Add the butter, 1 tablespoon at a time, to the saucepan while continuing to only heat for 10-15 seconds at a time as the butter melts and is incorporated into the sauce. The sauce's consistency should be smooth and viscous.
When the water has reached about 200°F, use another bowl to carefully drop each egg into the individual custard bowls. Cook for about 4-5 minutes, or until the whites have set.
Stir in the sugar, remaining salt, and remaining lemon juice and cayenne pepper into the hollandaise sauce.
Remove each egg from the warm water with a slotted spoon. Let them drain on a paper towel for a few seconds before removing any rough edges.
Arrange the cooked Canadian bacon on top of each toasted English muffin. Place a poached egg on top and add a few spoonfuls of hollandaise sauce. Serve immediately with fresh fruit and hot coffee. Enjoy!