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1
To make Hollandaise sauce: Fill the bottom of a double boiler part way with water.
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Make sure the water does not touch the top pan.
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Bring water to a gentle simmer.
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In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tablespoons water.
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5
Add melted butter to egg Holmes mixture 1 or two tablespoons at a time while thinking folks constantly.
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If Hollandaise starts to get too thick add a teaspoon or two of hot water.
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Continue thinking until all butter is incorporated.
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Whisk in salt, then remove from heat.
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Place a lid on pan to keep sauce warm.
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Preheat oven on boiler setting.
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11
To poaching eggs: Fill a large saucepan with 3 inches of water.
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Bring water to a gentle simmer, then add vinegar.
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Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
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Yolks should still be soft in middle.
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15
Remove eggs from water with slotted spoon and set on a warm plate.
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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.
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Spread toasted muffins with softened butter, and top each one with a slice of Bacon, followed by one poached egg.
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Place two muffins on each plate and drizzle with Hollandaise sauce.
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19
Sprinkle with chopped chives and serve immediately.
