Melt butter in the microwave or on the stovetop until very hot. Add egg yolks, lemon juice, cayenne, and a pinch of salt to a blender. Blend 30 seconds until pale. With the blender running on low, slowly drizzle in the hot butter in a thin stream until the sauce emulsifies and thickens. Taste for seasoning. Keep warm in the blender with the lid on.

Preheat air fryer to 400°F. Place split English muffins (cut side up) and Canadian bacon in the basket. Air fry at 400°F for 2–3 minutes until muffins are golden and bacon is heated through. Remove and keep warm.

Spray four 4 oz ramekins generously with non-stick cooking spray. Add 1 tablespoon of water to each ramekin.

Carefully crack one egg into each prepared ramekin. Place ramekins in the air fryer basket.

Air fry at 360°F for 4–5 minutes for a classic runny yolk (4 min = very runny, 5 min = slightly set, 6–7 min = fully set). Use a pot holder — ramekins are very hot.

Place toasted English muffin halves on plates, cut side up. Layer Canadian bacon on each half. Using a small silicone spatula, loosen the egg around the edges of the ramekin and gently slide it onto the bacon.

Spoon 2–3 tablespoons of warm hollandaise over each egg. Garnish with chives and a pinch of paprika. Serve immediatel