How to Make Eggs Benedict
1/ Make the hollandaise. Combine lemon juice, egg yolks, and cayenne pepper in the bowl of a blender.
With the blender running, slowly stream in melted butter until the sauce is a creamy light yellow color.
2/ Poach the eggs. Heat water in a high-sided sauté pan until boiling.
Reduce the heat to simmer, then, working in batches, cook the eggs until the whites are set, but the yolks are still jiggly. 
3/ Cook the Canadian bacon and English muffins. While the eggs are cooking, working in batches, cook the Canadian bacon in a skillet.
Then, toast the English muffins in the same skillet.
4/ Assemble and serve. Arrange 2 English muffin halves cut-side up on each plate, then top each with a slice of Canadian bacon and a poached egg.
Spoon hollandaise sauce over the eggs, then finish with a sprinkle of paprika and fresh chives.