Hollandaise sauce:

In a saucepan on low heat combine the egg yolks, lemon juice and water. Turn up heat slightly and whisk constantly until the mixture begins to thicken. Remove from heat and add the salt, cayenne and pepper. Slowly pour in the melted butter in stirring until incorporated. Cover and keep warm over very low heat.

Poached eggs:

Add enough water to come 1 inch up the side of a 12-inch non-stick skillet. Add 1 teaspoon Kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Carefully drop each egg into water. Turn off the heat, cover the pan and let eggs sit for 5 minutes. Carefully remove eggs with a slotted spoon and serve immediately.

Waffles:

Preheat a waffle maker according to the manufacturer’s instructions. In a bowl, mix the flour, salt, baking powder and sugar. In another bowl, mix the eggs, butter and milk. Add the egg mixture to the flour mixture and stir until combined. Add chives and pepper. Cook the waffles according to the manufacturer’s instructions until brown and crisp.

To assemble, place each waffle on a plate. Top with 1 slice Canadian bacon, 1 poached egg and 2 tablespoons hollandaise sauce. Garnish with green onions and sour cream. Serves 8.