Prepare for poaching. Fill a large 12 inch skillet with one inch of water and add 1 tablespoon white vinegar. Cover with a lid and bring the water to a boil. Crack 4 eggs into separate small bowls or ramekins.
Make the Hollandaise. Melt ½ cup butter in a small saucepan on low. Heat it till it's melted, hot and foamy. Transfer to a measuring cup. Set pan aside.
Place the egg yolks, lemon juice, and salt in a blender and blend on high speed until combined, about 5 seconds.
Remove the insert in the blender lid while still blending, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
By the time two thirds of the butter has gone in, the sauce will be a thick cream, but continue to stream all the butter into the blender until incorporated. Sample the sauce, and blend in more seasonings and/or lemon juice to taste.
Transfer the sauce into the pan you used to melt the butter. Press a piece of plastic wrap directly onto the surface of the sauce, pop on the lid, and set aside.
Toast the English muffins. Spread a little butter on each and place on a platter or jelly roll pan warmed in the oven.
Cook the bacon. Place 4 slices of the bacon in a large skillet over medium-high heat. If using regular bacon, cut the slices in half and cook eight pieces at a time. Cook, flipping once, until the bacon is warmed through and crisp, about 2 minutes per side. Drain on paper towels. Repeat with remaining bacon. Proscuitto will take about 1 minute per side. Just crisp.
Poach the eggs. When the water is boiling, remove the lid and reduce the heat to a low simmer — just a few bubbles should be rising to the surface. Gently pour each of the 4 eggs in one by one. Cook until the white is set but the yolk still jiggles when you lift up the egg with a slotted spoon, 3 to 5 minutes.
Remove each egg with a slotted spoon and place in a pan of water warmed to 150 degrees F. Crack the remaining 4 eggs into the now-empty bowls and repeat the poaching process.
Putting it together. Place one slice of bacon or two half pieces on each buttered English muffin half. Then, carefully place 1 poached egg on top of the bacon. If the hollandaise has thickened, thin it out by whisking in 1 to 2 teaspoons hot water. Spoon some hollandaise on the eggs and top with a sprinkling of chives. Pour the remaining Hollandaise in a bowl or gravy boat.
Serve the Hollandaise along with the Eggs Benedict and any side you prepared.
Notes
Substitute as you like or add additional ingredients like avocado, sauteed greens, tomato, etc. Put your own flair on it!