Add the lukewarm milk, melted butter, water, egg, and dry yeast to a blender and mix until combined. Let the mixture sit for 10 minutes, then add the salt, sugar, and flour to the blender, and mix until combined.
Heat a greased pan over medium heat and place 3 stainless steel cake rings in the pan. Divide the English muffin batter between the 3 cake rings, place the 3 slices of Canadian bacon in the pan, cover the pan with a lid, and let everything cook for 3-4 minutes. Carefully flip the cake rings and Canadian bacon slices over, place the lid back on the pan, and cook for another 3-4 minutes. Remove the cooked English muffins and Canadian bacon from the pan and remove the cake rings from the English muffins. Let the English muffins cool and then cut them in half horizontally.
Place a small bowl inside the blender so that it sits near the top and fill the blender with hot water. Add the vinegar to the blender, turn on the blender at the lowest setting and carefully crack 1 egg into the water. Let the egg cook for about 5 minutes and then carefully remove it from the blender. Repeat with the other 2 eggs for a total of 3 poached eggs.
Add the egg yolks, water, Worcestershire sauce, mustard, and chili powder to the blender and turn on the blender. Heat the melted butter to 175°F and slowly add it to the blender while the blender is mixing. Add the lemon juice and blend until combined.
Top each English muffin with a slice of cooked Canadian bacon and a poached egg. Pour some hollandaise sauce over each poached egg and garnish with fresh chives before serving.
