Fill a sauce pan with 4 inches of water. Add the vinegar and salt. Bring water to a light simmer. Crack 4 eggs and add to the water. After 4 minutes or so, remove from the water with a slotted spoon, and place on the paper towel to soak up the extra water. Crack the remaining 4 eggs and add to the water. Again, after 4 minutes or so, remove from the water with a slotted spoon, and place on the paper towel to soak up the extra water.
Melt the butter in a sauce pan over medium heat. Heat until foamy, but not brown, about 4 minutes.
In a blender, blend the egg yolks and the water together. While blending, slowly add the melted butter. Add lemon juice, cayenne, salt and pepper.
Halve and toast the English muffins. Butter with unsalted butter.
Place 2 muffin halves on a plate. Add a slice of Canadian bacon to each muffin half. Place a poached egg on each Canadian bacon slice. Ladle hollandaise sauce over the eggs. Garnish with chives and parsley.