Preheat the broiler. Split the muffins open and place on a baking sheet. Place under the broiler until toasted. Heat a large skillet and brown the slices of bacon and keep warm.
Add enough water to a large skillet to come a little over halfway up the sides and add the vinegar. Bring the water to a boil then reduce the heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.
Break one egg into a small bowl and slide the egg into the simmering water. Repeat with three more eggs. Set a timer for 3½ minutes. Fill a medium-sized bowl halfway full with hot tap water. When the timer goes off, transfer the eggs to the bowl of hot water. They will stop cooking, but remain warm while you continue with the rest of the eggs. Bring the water back to a simmer and add the next 4 eggs and repeat.
Prepare the hollandaise sauce according to the recipe. To keep warm, place the blender container in a bowl of hot water.
To assemble, place one muffin (two halves) on a plate and top each half with a slice of Canadian bacon. Next add a poached egg to each then spoon hollandaise over each egg. Sprinkle with parsley and enjoy!
One Last Thing
If you have leftovers, add a little tarragon and it becomes a sauce similar to béarnaise which can be used on steak.