Toast the english muffins to your desired doneness in a toaster or toaster oven, set aside and keep warm in your oven set at its lowest temperature.

In a large skillet, melt 1 tablespoon of butter over medium heat, cook the Canadian bacon or deli ham until lightly browned on both sides. Set aside, keep warm with the english muffins.

For the poached eggs: Fill a large saucepan with about 3 inches of water and bring it to a simmer. Add the white distilled vinegar to the water. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the center. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.

For the hollandaise sauce: Melt the butter in a small saucepan over low heat. In a heatproof bowl, whisk the egg yolks, lemon juice, and heavy whipping cream together until smooth. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Slowly drizzle in the melted butter while continuously whisking until the sauce is thickened and smooth. Season with salt and pepper to taste. Remove from heat and cover to keep warm.

Assembly: Place the toasted English muffin halves on plates. Top each half with a slice of Canadian bacon or deli ham, followed by a poached egg. Spoon the hollandaise sauce generously over the eggs.

Garnish the Eggs Benedict with chopped fresh chives. Serve immediately and enjoy!