Directions

1. In a heatproof bowl over simmering water, whisk egg yolks, lemon juice, water, Worcestershire sauce, and white pepper.
2. Slowly drizzle in melted butter while whisking continuously until sauce thickens.
3. If it becomes too thick, add 1–2 teaspoons of hot water. Stir in salt. Keep warm.
4. Fill a saucepan with 2–3 inches of water and bring to a simmer. Add vinegar.
5. Crack each egg into a small bowl and gently slide into the simmering water.
6. Poach for 2–3 minutes, until whites are firm but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
7. Prepare the Muffins and Bacon
8. Brown Canadian bacon in a skillet until lightly crisp.
9. Toast English muffin halves and spread with softened butter.
10. Place a slice of Canadian bacon on each muffin half.
11. Spoon Hollandaise sauce generously over the top.
12. Garnish with fresh chives (optional) and serve immediately.