Crack eggs into 4 separate small ramekins, custard 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 1 tsp white vinegar. Using a spoon swirl the water around quickly and then gently add ONE egg. Set a timer for 3 minutes and cook. Remove egg and place on a soft surface to cool. Repeat with remaining eggs.
Prepare Hollandaise sauce; set aside.
Toast the English muffins and assemble: place one piece of cheese on the bottom and top with two pieces of Canadian bacon, one poached egg and then top with Hollandaise sauce. Garnish with fresh dill and parsley.