In a medium skillet over medium-high heat, melt 1 tablespoon of the butter. Add the Canadian bacon and cook until golden on both sides, about 6 minutes total, flipping halfway through. Set aside.
Fill a large, nonstick skillet with 1 inch of water. Add 1 teaspoon salt and bring to a simmer over medium heat. Crack 1 egg at a time into a small ramekin, then gently pour it into the simmering water without allowing the eggs to touch. Remove the pan from the heat, cover, and let the eggs poach undisturbed for 5 minutes. Using a slotted spoon, transfer the eggs to a shallow bowl and reserve.
Make the hollandaise sauce: combine the egg yolks, lemon juice, and 1/2 teaspoon salt in a blender, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the 1 tablespoon hot water, then season to taste with cayenne pepper and salt.
Toast the bread slices and butter, using the remaining 1 tablespoon butter.
To serve, divide the toasted, buttered bread between 4 plates. Top each bread slice with a tomato slice, a slice of Canadian bacon, and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with paprika and chives, and serve immediately.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.