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1
Fill a large saucepan a quarter of the way full with water and bring to a simmer over high heat.
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2
Remove from the heat and set aside.
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3
Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
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4
Reduce the blender speed to low, remove the small cap from the blender lid (the pour lid), and slowly drizzle in all of the melted butter.
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5
Turn off the blender, add the salt and pepper, and pulse to combine.
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6
To keep the hollandaise warm, place the blender pitcher directly in the reserved hot water until ready to use.
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7
Heat a large nonstick frying pan over medium heat until hot, about 2 minutes.
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8
Add the Canadian bacon and cook, flipping halfway through, until heated through and lightly browned on both sides, about 2 minutes total.
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9
Remove to a small plate and cover with aluminum foil to keep warm; set aside.
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10
Reserve the pan.
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11
Use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it); set aside.
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12
Melt the butter in the frying pan over medium heat until foaming.
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13
Add the 4 halves of the muffins with the holes, cut-side down.
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14
Crack an egg into each hole (its OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 to 4 minutes.
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15
Using a flat spatula, flip the muffins and top with the reserved bacon.
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16
Cook until the second side is golden brown, about 2 minutes more for semirunny yolks.
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17
Remove to a work surface, keeping the bacon sides up.
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18
Spoon about 1 1/2 tablespoons of the warm hollandaise on the cut side of each remaining muffin half, spreading it into an even layer.
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19
Close the sandwiches so that they are egg-side up, wrap in parchment paper or foil, and serve immediately.
