In a saucepan of salted boiling water, pour the white vinegar. Break the eggs into small ramekins. Slowly pour them into the simmering water. Cook 4 eggs at a time. Poach for 2 to 3 minutes or until the desired doneness. Normally, the yolk should be runny and the white cooked but still wobbly. Drain the eggs on a plate lined with paper towels. Repeat with the remaining eggs.

In non-stick skillet, heat the bacon (or smoked ham) in the butter and maple syrup, for about 1 minute or until warmed through. Set aside.
Toast the English muffins.
To serve, spread a little hollandaise sauce on the English muffin half. Place a slice of bacon and an egg on each muffin. Drizzle with the remaining sauce. Sprinkle with the chopped bacon and chives.