Make the Hollandaise:

1. Place the egg yolks in the container of a blender and blend for a few seconds. Add the hot water and blend a few seconds more.
2. Meanwhile, heat the butter in a small saucepan over medium-high heat until melted and bubbling.
3. Slowly and gradually pour the hot butter into the blender through the small hole in the lid while the blender is running.
4. Once all the butter has been fully incorporated, add the lemon juice and season with salt and pepper to taste. Transfer to a Thermos or a bowl set over simmering water to keep warm while you poach the eggs.

Assemble the Eggs Benedict:

1. Heat 1 tablespoon unsalted butter in a skillet set over medium heat. Add Canadian bacon to the skillet, cooking a few minutes per side until lightly golden and heated through. Remove from heat.
2. Split, toast, and butter the English muffins and arrange on 4 plates. Lay a slice of Canadian bacon on each English muffin half and then top with a poached egg. Ladle Hollandaise sauce over each egg, and serve immediately.