In a double boiler, whisk together egg yolks, water, and lemon juice over simmering water. Continue whisking until thickened and reaches 160°F, about 5 minutes.

Gradually add melted unsalted butter while whisking continuously until fully emulsified. Incorporate white pepper for flavor, then remove from heat and keep warm.

Fill a pot with water and bring it to a gentle simmer over medium heat. Add vinegar to help the egg whites coagulate.

Crack each fresh egg into a small bowl before lowering into the water. Cook for 2-4 minutes until whites are set, but yolks remain soft. Use a slotted spoon to remove and set aside.

Slice English muffins in half and toast until golden brown, about 3-5 minutes. Keep warm on a plate.

On each toasted muffin half, layer a slice of warm Canadian bacon, followed by a poached egg. Drizzle hollandaise sauce over each egg and sprinkle with paprika.

Serve immediately for the best result.