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To Make Hollandaise: 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 Sauce, And 1 Tablespoon Water. Add The Melted Butter To Egg Yolk Mixture 1 Or 2 Tablespoons At A Time While Whisking Yolks Constantly. 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. Place A Lid On Pan To Keep Sauce Warm. Preheat Oven On Broiler Setting. To Poach 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 Center. Remove Eggs From Water With A 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 Broiler. Spread Toasted Muffins With Softened Butter, And Top Each One With A Slice Of Bacon, Followed By One Poached Egg. Place 2 Muffins On Each Plate And Drizzle With Hollandaise Sauce. Sprinkle With Chopped Chives And Serve Immediately.
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