In a saucepan, melt the unsalted butter over low heat.

In a blender, pulse the large egg yolks and 1 to 2 tbsp. lemon juice until smooth.

With the blender running, slowly pour in the warm melted butter, leaving the white milk solids in the pan.

Blend until the mixture is silky, which usually takes about 2 minutes.

Season the hollandaise sauce with salt, pepper, and additional lemon juice to taste.

Spoon the hollandaise sauce over poached eggs set atop crisped slices of Canadian bacon on toasted English muffins.