To make Hollandaise sauce: Fill the bottom of a double boiler part way with water. Make sure the 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 sauce, and 1 tablespoons water.

Add melted butter to egg Holmes mixture 1 or two tablespoons at a time while thinking folks constantly. If Hollandaise starts to get too thick add a teaspoon or two of hot water. Continue thinking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on boiler setting. To poaching eggs: Fill a large saucepan with 3 inches 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. Yolks should still be soft in middle. Remove eggs from water with slotted spoon and set on a warm plate.

While eggs are poaching, brown the Bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the boiler.

Spread toasted muffins with softened butter, and top each one with a slice of Bacon, followed by one poached egg. Place two muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.