To make Hollandaise:

• Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top of the pan.
• Bring 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 water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water.
• Continue whisking until all butter is incorporated.
• Whisk in salt, then remove from heat.
• Place a lid on pan to keep sauce warm.
• Preheat oven on grill setting.

To Poach Eggs:

• Fill a large saucepan with 3 inches of water.
• Bring water to a gentle simmer, then add vinegar.
• Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
• Yolks should still be soft in center.
• Remove eggs from water with a slotted spoon and set on a warm plate.
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the grill.
• Allow a quarter avocado for each plate, slice.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg and slices of avocado.
• Place 2 muffins on each plate and drizzle with hollandaise sauce.
• Sprinkle with chopped chives and serve immediately.