Classic Eggs Benedict

To prepare the Hollandaise sauce, combine egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the upper portion of a double boiler that's sitting atop simmering water. Gradually add melted butter, 1 or 2 tablespoons at a time, while continuously whisking the egg yolks. If the sauce becomes too thick, introduce a small amount of hot water to restore its consistency. Continue whisking until all the butter is fully incorporated into the sauce. Add a pinch of salt and then remove the sauce from heat. Cover the pan with a lid to maintain the warmth of the sauce.

To cook the eggs, fill a large saucepan with 2 to 3 inches of water and bring it to a boil. Reduce the heat to medium-low, add vinegar to the water, and maintain a gentle simmer. Crack an egg into a small bowl before gently placing it into the simmering water, holding the bowl just above the surface. Repeat this process with the remaining eggs. Cook the eggs until their whites are firm and yolks have thickened but remain soft, 2 1/2 to 3 minutes. Remove the eggs from the water using a slotted spoon, gently pat them dry with a kitchen towel to remove excess moisture, and place them on a warm plate.

In the meantime, position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook bacon in a medium skillet over medium-high heat until it's browned.

Toast English muffins on a baking sheet under the preheated broiler.

To assemble eggs Benedict, 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 the prepared Hollandaise sauce. Sprinkle with chopped chives and serve immediately.