1.     Make the Hollandaise Sauce: In the top of a double boiler over simmering water, whisk together egg yolks, lemon juice, water, Worcestershire sauce, and white pepper. Gradually add melted butter, whisking constantly until the sauce thickens. If the sauce gets too thick, add a teaspoon or two of hot water to adjust the consistency. Finally, season with salt.

2.     Poach the Eggs: In a large saucepan, bring 2 to 3 inches of water to a boil. Reduce the heat to medium-low and stir in the vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 2 ½ to 3 minutes until the whites are firm and the yolks are slightly thickened. Remove with a slotted spoon and dab off excess water.

3.     Cook the Bacon: In a skillet over medium-high heat, brown the Canadian bacon until crispy.

4.     Toast the English Muffins: Split the English muffins and toast them until golden brown.

5.     Assemble the Dish: Spread softened butter on the toasted muffins. Top each muffin half with a slice of Canadian bacon, followed by a poached egg. Drizzle generously with Hollandaise sauce and serve immediately.