Eggs Benedict

In a standard blender or a tall cup with an immersion blender, blend egg yolks, lemon juice, salt, and 1 teaspoon water until frothy.

In a small saucepan over medium-low heat, melt 1/2 cup butter until no longer foaming and an instant-read thermometer inserted into butter registers 160°. With the blender running, slowly pour in butter in a very thin stream and continue to blend until sauce is thickened and emulsified.

Into a large saucepan, pour water to a depth of 2". Bring to a gentle simmer. Break each egg into a small bowl, then gently lower egg into water and tip into pan. Using a slotted spoon, gently lift egg from bottom of pan. Repeat with remaining 3 eggs. Cook until whites are just set but yolks are still runny, about 3 minutes. Using slotted spoon, carefully transfer eggs to a paper towel-lined plate to drain.

In a large skillet over medium-high heat, melt remaining 1 tablespoon butter. Add bacon and cook, turning once, until golden on both sides, about 4 minutes total.

Arrange bacon on top of English muffin halves. Top with poached eggs and drizzle with hollandaise. Sprinkle with chives.