Crack the eggs into 4 separate small ceramic ramekins or glass dishes and set aside.
Fill a medium saucepan 2/3 of the way full with water and bring to a mild rolling boil. Add the white vinegar to the water. Using a spoon swirl the water around quickly and then gently add ONE egg to the pan. Set a timer for 3 minutes and cook. Remove the egg with a slotted spoon and place it on a soft surface to cool. Repeat with the remaining eggs.
Prepare the Hollandaise sauce according to the recipe and set aside. Toast the English muffins and you're ready to assemble.
Place one piece of cheese on the cut side of half an English muffin. Then top the cheese with two pieces of Canadian bacon, and a poached egg. Top the eggs benedict with Hollandaise sauce and garnish with fresh dill and/or parsley. Repeat with the remaining ingredients before serving warm.
Notes
This recipe makes 4 eggs benedict. Each serving has 2 eggs benedict.