1

Preheat the grill to high. Put all the hollandaise ingredients in a heatproof bowl and add 6 tbsp hot water. Set the bowl over a pan of simmering water. Whisk for 5–6 mins or until the sauce thickens. Season. Remove the pan from the heat and set aside, keeping the sauce warm.

2

Place the bacon medallions on a baking tray and grill until crisp and browned. Set aside and keep warm.

3

Toast the sandwich thins under the grill on both sides. Set aside and keep warm.

4

Bring a large frying pan of water to the boil and add the vinegar. Reduce the heat so the water is barely simmering and add the eggs, 4 at a time (or fewer if you find it easier). Simmer for 3–4 mins or until they are cooked to your liking, then remove to a bowl of warm water. Repeat with the remaining eggs.

5

Put 2 pieces of toasted sandwich thin on each plate and top each with a bacon medallion. Place an egg on top and spoon over a little hollandaise. Sprinkle with chives to serve.