Heat a skillet over medium heat and cook the turkey bacon for 5-7 minutes, turning occasionally until crispy and golden brown. Remove from skillet and set aside.

While the turkey bacon cools, split the English muffins in half and toast them until golden brown and crisp, about 3-5 minutes.

In a medium saucepan, fill with water and bring to a gentle simmer over medium-low heat. Add a splash of vinegar.

Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes.

Place a piece of crispy turkey bacon on each toasted muffin half, then add one poached egg on top of the bacon.

Generously drizzle hollandaise sauce over each poached egg, allowing it to cascade down the sides.

Sprinkle chopped chives over the top for a fresh pop of color and flavor. Serve immediately while warm.