Melt the unsalted butter in a small saucepan over low heat. Whisk together the egg yolks and lemon juice in a separate bowl. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Season with salt and pepper to taste.

Fill a large saucepan with water and bring it to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl and carefully slide them into the simmering water. Cook the eggs for 3-4 minutes until the whites are set and the yolks are runny. Use a slotted spoon to remove the eggs and let them drain.

Lightly brown the Canadian bacon in a skillet over medium heat for 2-3 minutes on each side. On each plate, place a slice of the browned Canadian bacon, then gently place a poached egg on top. Drizzle the hollandaise sauce over the egg and sprinkle with chopped chives.