Prepare hollandaise sauce by melting cannabis butter and butter together in a small saucepan over medium-low heat until butter is bubbly, but do not brown.
Place egg yolks, lemon juice, salt, pepper, and cayenne in the bowl of a food processor or jar of a blender and process at high speed for 2 to 3 seconds. While processor or blender is running, drizzle in melted butter in a slow, steady, thin stream. Set aside.
Fill a large skillet with about 3 inches of water, add vinegar and bring to a simmer.
Put split English muffins in the toaster.
Carefully break an egg in a small ramekin or cup. Slip egg into simmering water. Quickly repeat with 3 remaining eggs. Cook until whites are set but yolks are soft, about 2 to 3 minutes.
Place 2 toasted muffin halves on each plate. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to remove each egg from pan, letting excess water drip off before placing one poached egg on top of each muffin half. Divide the hollandaise sauce over the 4 muffin halves. If desired, garnish with a sprinkling of paprika or dried parsley. Serve immediately.