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To prepare Hollandaise Sauce: Fill the bottom of a double boiler halfway with water.
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Make sure water does not touch the top pan.
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Bring water to a slow simmer.
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*Note: If you do not have a double boiler, you can easily create one using a small saucepan and a medium-size heavy glass bowl.
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Be sure water in the pan does not touch the bottom of the glass bowl.
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Melt butter in a small bowl and set aside.
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In the top of the double boiler, whisk together egg yolk, lemon juice, water, pepper and Worcestershire sauce.
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Add melted butter to yolk mixture, whisking constantly, until all butter is incorporated.
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Whisk in salt and set aside.
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If mixture gets too thick, add small amounts of water to thin out.
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Cover with lid to keep warm and set aside.
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Brown bacon in a medium-size skillet over medium heat.
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When done, drain and set aside on a warm plate.
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Toast English muffins in toaster or toaster oven.
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To Prepare Poached eggs: Fill a large saucepan with 3 inches of water.
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Bring water to a gentle simmer and add vinegar.
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Gently crack eggs into simmering water.
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For best results, crack eggs into a small glass bowl and gently pour, or slide, eggs out of bowl into simmering water.
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Repeat for all eggs.
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Allow eggs to cook for 2 1/2 - 3 minutes.
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Yolks should still be slightly soft in the center and whites should be fully set.
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Remove eggs from water with a slotted spoon and set on a warm plate.
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To assemble, top each muffin with 1 slice of bacon followed by 1 poached egg.
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Drizzle with hollandaise sauce and serve immediately.
