Make the hollandaise first by whisking the eggs in a double boiler or a bowl over a simmering pot of water on the stove. Whisk until they become thick and add in the water and lemon juice. Continue to whisk as you slowly add the cold butter piece by piece. The sauce should thicken to a creamy consistency. If it gets too hot, just remove from heat and continue whisking.
Season with salt & pepper, sriracha, and if needed more lemon juice. Taste to adjust seasoning.
Set aside over the warm warm water-- do not boil.
Toast the english muffins and place them open faced on plates.
Place the canadian bacon in shallow pan with a little water and warm on the stove.
Poach the eggs according to Bob's Poached Egg Recipe below.
Bob's Poached Eggs
Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Assemble the eggs benedict by adding the warm canadian bacon to the muffin half. Next, add a drained poached egg to each muffin, and top each with warm hollandaise. Sprinkle with a pinch of paprika for color and garnish with chopped chives.