Fill the bottom of a double boiler part-way with water.

Make sure the water does not touch the top of the pan. Bring the 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 of water.

Add the melted butter to the egg yolk mixture, 1 or 2 tablespoons at a time while whisking the yolks constantly.

If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.

Continue whisking until all the butter is incorporated. Whisk in the salt, then remove from the heat.

Place a lid on the pan to keep the sauce warm.

Preheat the oven on broiler setting.

Fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add the vinegar.

Carefully break the eggs into the simmering water, and allow to cook for 2 1/2 to 3 minutes.

The yolks should still be soft in the center.

Remove the eggs from the water with a slotted spoon and set on a warm plate

While the eggs are poaching, brown the bacon in a medium skillet over a medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread softened butter on the toasted muffins, and top each one with a slice of bacon followed by one poached egg.

Sprinkle with chopped chives and serve immediately.