Simple and Delicious Eggs Benedict

Heat a large skillet over high heat and cook the Canadian bacon on both sides until it's nicely browned all around

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Fill a large saucepan with about 3 inches of water and bring it to a gentle boil. Pour in the vinegar, then carefully crack 4 eggs into the water and cook for 2 to 3 minutes, or until the egg whites are fully set but the yolks remain soft and runny. Use a slotted spoon to carefully remove the eggs from the water

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In a small pan or microwave, melt 2 tablespoons of butter until it's foamy and bubbly. Remove the pan from heat before the butter turns golden brown

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In a blender or food processor, combine 2 egg yolks, 1 cup heavy cream, 1/4 teaspoon cayenne pepper, and a pinch of salt. Blend the mixture until it's smooth and creamy. Slowly pour in 1 tablespoon of the melted butter while blending, then add 2 tablespoons of lemon juice using the same gentle pouring method. Finally, blend in the remaining 1 tablespoon of melted butter

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Arrange open English muffins on serving plates. Place 1 slice of Canadian bacon and 1 poached egg on top of each muffin. Drizzle the creamy sauce over the eggs and Canadian bacon, then serve immediately