Slice English Muffin (1) in half and toast.
Bring water to a boil, while you start browning the Canadian Bacon (2 pound) in a pan. Add the browned bacon on top of the English muffin.
Crack the Egg (2) into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.
In a bowl, add yolk of Egg (1), Water (1 teaspoon), Lemon Juice (1 teaspoon) and Salt and Pepper (to taste). Whisk with an immersion blender or whisk blender on low.
Pour the Butter (8 tablespoon) down the side of the bowl while whisking on low.
Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of Chili Powder (to taste) or paprika.