Add the lemon juice and a pinch of sea salt and stir through. Turn off the heat, but keep the sauce warm over the pan of water.

Preheat the oven to 200°C (400°F), Gas mark 6. Lay the bacon on a rimmed baking sheet. Place in the oven for 5 minutes or until the bacon is almost cooked.

Meanwhile, to cook the eggs, bring a saucepan of water to the boil and add the salt and vinegar. Stir the water with a tablespoon to dissolve the salt. Crack an egg into a cup then slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3-4 minutes for the yolk to still be runny. Remove with a slotted spoon and place them on a plate layered with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute if needed.

Butter the muffins and assemble the Eggs Benedict by placing the bacon and an egg on each half and then top with the warm hollandaise sauce. Sprinkle over the chives and black pepper and serve straight away.