Cook the poached eggs according to the above recipe: Poached Eggs in the Oven.
Cut the English Muffins in half and place on a rimmed baking sheet. Add the sliced of Canadian bacon to the tray.
For the last 5 minutes that the eggs are in the oven add the tray with the Canadian bacon and English muffins to the oven to warm and toast.
Bring one inch water to a simmer in the bottom of a double boiler or large saucepan.
Whisk lemon juice and egg yolks in the top of the double boiler. (Vent the bowl from time time for a second so that the eggs don't cook fast)
Cook, whisking constantly until the egg mixture is steaming hot and thickened, but not curdling along the edge, 1 to 2 minutes.
Remove from the heat and whisk in melted butter. Whisk in yogurt, a little at a time until smooth. Whisk in Tabasco, salt, pepper and lemon zest.
To assemble, add one English muffins to each plate. Add a slice of Canadian bacon to each, then top with an oven poached egg, and finally, top with Hollandaise sauce.