In a large pot bring a large amount of water to a steady simmer. Then add the white vinegar to the pot of water.
Crack each egg into a shallow bowl that fits one egg at a time. Stir the simmering bath with a large spoon and slowly pour each egg into the water bath. Keep the water swirling without breaking the egg yolks and keep the egg whites together to wrap around the yolk.
After about 1-2 minutes of cooking in the bath, remove each egg with a slotted spoon and place on a kitchen towel or paper towel to remove the excess water. Save eggs for later
Hollandaise Sauce
Melt butter and skim off the white milk solids that float to the top and keep warm.
Fill a saucepan with about 1 inch of water and bring to a simmer over low to medium heat. Place a bowl that fits on top of the saucepan and doesn't touch the water.
Put egg yolks, lemon juice, melted skimmed butter and salt in the Dutch oven bowl. Whisk mixture vigorously until the mixture is thick and frothy and the whisk leaves a trail in the mixture. Should take 2 to 5 minutes.
Remove the bowl from the heat and whisk for another 30 seconds to cool down the egg mixture. Lay a towel over the bowl and set aside until ready to use.
Construct Eggs Benedict
Pull apart each English muffin and toast until crispy and browned. Spread butter on each side of the muffins.
Heat up all the Canadian bacon. Top each buttered muffin with one bacon slice, then one poached egg, and drizzle with warmed Hollandaise sauce.