Season the potatoes and asparagus with olive oil, salt, pepper, dried rosemary, and garlic powder.

Spread the seasoned potatoes and asparagus in a single layer on the prepared baking sheet.

Roast in the oven for 15 minutes while you make the hollandaise sauce.

Add egg yolks, lemon juice, salt, and cayenne pepper (if using), to a food processor. Blend for 20 seconds until slightly frothy.

Slowly pour the melted butter into the egg mixture in a thin, steady stream. The butter should be added gradually to emulsify properly.

Keep blending the sauce for another 10-15 seconds after all the butter has been added. This will ensure a smooth and creamy consistency.

Adjust the lemon juice and salt if desired.

Set aside until ready to serve.

When the potatoes and asparagus are done roasting, butter the English muffin halves and place them on the sheet pan, and top with one slice each of Canadian bacon.

Roast for 5-10 minutes, or until the English muffins are toasty. Remove the sheet pan from the oven.

Place a fine mesh strainer over a bowl. Crack one egg at a time into the strainer and let the thin liquid strain out. Transfer each egg to a small bowl or ramekin. One egg per ramekin.

Fill a wide saucepan with about 4 inches of water and bring it to a gentle simmer. Add the vinegar and give it a stir to create a vortex.

Carefully, slide one egg at a time into the vortex. Set a timer for 3 minutes.

Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate. Repeat the process with the remaining eggs.

Top each English muffin with a poached egg. Generously spoon the hollandaise sauce over the eggs and garnish with chopped chives.

Serve the eggs benedict with rosemary potatoes and asparagus on the side.