Melt butter in a saucepan over medium-low heat until foamy (5 mins).

Bring a saucepan of water to a boil.

Set a bowl over the saucepan (double boiler method).

Add egg yolks, hot water, lemon juice, salt, and adobo sauce to the bowl. Whisk until foamy and thickened (5 mins).

Slowly whisk in melted butter until smooth.

Turn off heat and cover the bowl.

Let the sauce stand over warm water for up to 30 minutes.

If sauce thickens, whisk in hot water, 1 tsp at a time.

Do not reheat the sauce over direct heat.

Combine oregano and paprika.

Rub herb mixture into Canadian bacon.

Cook seasoned bacon in a nonstick skillet over medium heat until golden brown (3 mins each side).

Warm arepas in a skillet over medium-high heat (10-15 secs each side).

Fill a skillet with water and vinegar. Bring to a simmer.

Reduce heat to medium.

Crack eggs into a ramekin and gently slide them into the hot water.

Poach eggs until whites are set and yolks are runny (2-3 mins).

Remove eggs with a slotted spoon and drain on paper towels.

Place a warm arepa on each plate.

Top with bacon and a poached egg.

Spoon chipotle hollandaise over the egg.

Sprinkle with parsley and serve.