Fill a medium saucepan with water, add the white vinegar, and bring to a very gentle simmer over medium-low heat.
Prepare the hollandaise by whisking the single egg yolk, lemon juice, and sea salt in a small heat-safe glass bowl.
Place the bowl over a small pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly until the mixture thickens slightly.
Slowly drizzle the melted ghee into the yolk mixture while whisking vigorously until the sauce is velvety and emulsified, then stir in the cayenne pepper and remove from heat.
Carefully crack the two whole eggs into individual small ramekins, then gently slide them into the simmering vinegar water.
Poach the eggs for approximately 3 minutes until the whites are fully set but the yolks remain soft and runny.
While the eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat for 1-2 minutes per side until golden and warmed through.
Toast the sprouted English muffin half until the edges are crisp and golden brown.
Assemble by placing the seared Canadian bacon onto the toasted muffin, topping with the poached eggs, and generously drizzling with the warm hollandaise sauce.
Garnish with finely chopped fresh chives and a crack of black pepper before serving immediately.