If using bacon, cook to your desired crispness and keep warm while you prepare everything else.
Fill a large pot ⅓ full with water and bring to the boil. Add a pinch of salt and turn the heat right down - the surface of the water should be still but with some small bubbles at the bottom of the pot.
Crack the eggs into small bowls or teacups and one by one, submerge the cup into the water (be careful of your fingers - this is why I prefer to use cups with handles) and then gently tip the egg into the water. You may need to do this in batches depending on the size of your pot.
Cook the eggs for 2 minutes until the whites are opaque but the yolks still soft (cook longer for more well-done eggs.) Remove with a slotted spoon, drain and lightly pat dry with kitchen paper and place on a plate.
To make the Hollandaise, add the egg yolks, lemon juice, salt and pepper to a tall jug or jar which is just wide enough to fit the head of your hand blender. Melt the butter in a small saucepan or in the microwave. Be careful not to burn it and let it cool for 30 seconds before adding to the rest of the ingredients.
Immediately after adding the butter, use an immersion/hand blender to blend the Hollandaise ingredients together for about 30 seconds to one minute. Gently lift the blender up and down as you blend to make sure everything is combined and emulsified.
Taste, and add more salt and pepper if desired.
To assemble the Eggs Benedict, lay a slice of bacon on each toasted muffin half (you can butter the muffins if you wish). Top with a poached egg and drizzle over a generous spoonful of Hollandaise. Garnish with some chopped chives or a sprinkle of cayenne pepper and serve immediately.