• Preheat the oven to 375°F and toast the English muffins in a toaster or oven until lightly browned.
• Heat a skillet over medium-high heat and cook the Canadian bacon or ham for 2-3 minutes on each side until lightly browned.
• Fill a saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
• Crack an egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water and carefully drop the egg into the center of the whirlpool. Repeat with the remaining eggs.
• Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain them on a paper towel.
• To assemble the Eggs Benedict, place two English muffin halves on each plate. Top each muffin half with a slice of Canadian bacon or ham and a poached egg. Spoon the hollandaise sauce over the eggs and garnish with chopped parsley.
• Add salt and pepper to taste.

Hollandaise Sauce:

• Combine the egg yolks and lemon juice in a blender.
• Blend for a few seconds until the mixture is light and frothy.
• Slowly add the melted butter while the blender is running until the sauce is smooth and creamy.