Classic Canadian Bacon Eggs Benedict

Start with the bacon.
Heat a large skillet on medium low heat.
Add the slices of Canadian bacon.
Slowly cook, turning occasionally (about 5 minutes).
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar.
Bring the water to a boil again, and then lower the heat to a bare simmer.
To make blender hollandaise, melt the unsalted butter.
Put the egg yolks, lemon juice and salt in a blender and blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend.
Taste for salt and acidity and add more salt or lemon juice to taste.
Transfer it to a container you can use for pouring and set it on a warm but not hot place on or near the stovetop.
Poach the eggs.
As soon as all the eggs are in the poaching water, begin toasting your rosemary focaccia.
If you cant get all the focaccia toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
To assemble the eggs benedict, butter one side of a rosemary focaccia dinner roll.
Top with one slice of Canadian bacon.
You can trim the bacon to fit if youd like.
Place a poached egg on top of the bacon and then pour some hollandaise over.
Sprinkle baby greens or chopped chives over it and serve immediately.