1. Put a pan on low heat, add strips the slices of bacon to it and fry until brown. Drain the excess fat.
2 Meanwhile bring a large pot of water to boil, add the vinegar to it and then gently drop in the eggs to the pot and poach for 3 to 4 minutes. Remove and set aside.
3. Make the hollandaise: melt the butter. Add egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly add melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer to a bowl
5. Toast the muffins. Butter them.
6. Assemble the eggs benedict. On the toasted muffin top with bacon and then the poached egg, sprinkle salt and pepper and spoon some hollandaise on top. Sprinkle with chives or parsley.