Bring 1 and a half inches of water to just below a simmer. Place 4 custard bowls in the bottom so they are covered with about 1/4 inch of water. Pour in white vinegar and 2 teaspoons salt.
Preheat the oven to 350°F to toast the English muffins. Heat a pan over medium heat and julienne the Canadian bacon. Add 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 on to low to medium low heat. In a small sauce pan, combine 2 egg yolks with a tablespoon of water, 1 tablespoon lemon juice, and 1/2 tablespoon cayenne pepper. Stir well to combine, then heat for 10-15 second intervals to warm but not scramble the yolks.
Add in the butter 1 tablespoon at a time 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 white have set.
Stir in the sugar, salt, and remaining lemon juice and cayenne pepper into the hollandaise sauce.
Remove each egg from the warm water with a slotted spoon. Let drain on a paper towel for a few seconds prior to removing the rough edges.
Arrange cooked Canadian bacon on top of a toasted English muffin. Place a poached egg on top and had a few spoonfuls of hollandaise sauce. Serve immediately with fresh fruit and hot coffee. Enjoy!