1. Preheat the oven to 190°C.
2. In a skillet over medium heat, cook the Canadian bacon until it is browned on both sides. Remove from heat and set aside.
3. In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the lemon juice, salt, and black pepper.
4. In a separate saucepan, whisk together the egg yolks and water until well combined. Place the saucepan over low heat and whisk constantly until the mixture thickens and doubles in volume.
5. Slowly pour the melted butter mixture into the egg yolk mixture while continuing to whisk until fully combined.
6. Add the white vinegar to a large pot of boiling water. Reduce the heat to a simmer and use a spoon to create a whirlpool in the water.
7. Crack each egg into a small bowl or ramekin. Gently pour each egg into the center of the whirlpool and let cook for 3-4 minutes or until the whites are set but the yolks are still runny.
8. While the eggs are cooking, place the toasted English muffin halves on a baking sheet and top each half with a slice of Canadian bacon.
9. Once the eggs are done, use a slotted spoon to remove them from the water and place one egg on top of each Canadian bacon slice.
10. Spoon the hollandaise sauce over the eggs and garnish with fresh parsley. Serve immediately.
Enjoy your delicious and keto-friendly Eggs Benedict!