Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.

Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium so that water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.

Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives, and serve immediately.

            Hollandaise Sauce
            Makes 1-1/2 cups

            3 large egg yolks
            Juice of 1 lemon
            1 teaspoon salt
            1/4 teaspoon white pepper
            12 tablespoons (1-1/2 sticks) unsalted butter, melted and hot

Place the top of a double boiler or a heat-proof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in the hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat; whisk occasionally. Do not allow mixture to get too hot, or it may curdle.