Bring a saute pan filled 2/3 with water to the boil. Add a tbsp of white wine vinegar -Turn the heat down to a rolling simmer.
Bring a small sauce pan also filled with 2/3 water to the boil, turn the heat down to a simmer.
Break your eggs and put separately into ramekins, this makes it easier to pour into the saute pan at the right time.
Stick your bacon under the grill and get that going. Leave space for toasting if using the grill. You'll want to add the muffins about 2 minutes after.
In a glass heatproof bowl (or metal) add your egg yolks, lemon juice, tsp of white wine vinegar and a splash of ice cold water. Place over the sauce pan and whisk continuously. Remove the bowl from the heat if you feel it is too hot, and back on when you think the bowl has cooled.
After a minute of whisking or so, remove from the heat for a moment to place your eggs into the saute pan. Place them in order going clockwise so you know which went in first. Turn the heat off the saute pan and put the lid on. Set a timer for 4 minutes. Check and turn your bacon if required. Put your muffins in the toaster or place on the grill with the bacon.
Return to whisking your hollandaise. Whisk continuously until pale and thick or until your desired consistency. When ready remove from the heat. If all has gone well this should be about the time your eggs are ready too!
Layer the components starting with the toasted muffins, the bacon (cut 2 slices in half so each muffin half has 1.5 rashers of bacon) then the eggs.
spoon your hollandaise sauce over the eggs
garnish with a sprinkle of paprika and fresh chopped chives.