Fill a pot with water and bring it to a boil. Stir in the white vinegar, then reduce the heat to maintain a gentle simmer.

Crack each egg individually into a small dish before carefully sliding it into the simmering water. Repeat with three additional eggs. Once all four eggs are in the water, turn off the heat and cover the pot. Let the eggs sit in the hot water for about 4 minutes until the whites are set and the yolks remain soft and runny.

Use a slotted spoon to lift the poached eggs from the water and set them on a paper towel-lined plate to drain. Repeat the process for the remaining eggs.

Heat a skillet over medium-high heat and cook the back bacon slices for 1-2 minutes on each side, until they are nicely browned. Set aside the cooked bacon.

Turn on your oven’s broiler and set it to high. Spread butter over each half of the English muffins and place them cut side up on a baking sheet. Broil the muffins on the top rack for 1-3 minutes until they are golden and toasted.

To assemble, place a slice of back bacon on each toasted English muffin half, followed by a poached egg. Generously ladle hollandaise sauce over the top, and garnish with chopped chives for a finishing touch.