Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire and 1 tablespoon water.
4 large egg yolks, 3 1/2 tbsp lemon juice, 1 pinch White Pepper, 1/8 tsp Worcestershire Sauce, 1 tbsp water
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time whilst whisking the yolks constantly.
225 g butter
If hollandaise begins to get too thick, add a teaspoon or two of hot water.
Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat.
1/4 tsp Salt
Place a lid on pan to keep sauce warm.
To poach eggs:
Fill a large saucepan with 7.5cm of water.
Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
8 large eggs, 1 tsp vinegar
Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, cook the bacon in a medium frying pan over medium-high heat and toast the English muffins on a baking tray under the grill.
8 rashers bacon, 4 fresh muffins
Spread toasted muffins with softened butter, and top each one with a piece of bacon, followed by one poached egg.
2 tbsp butter
Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.