Preheat the oven to 200 ºC. Lay the bacon onto a baking paper-lined tray and place it in the oven. Cook for 20-25 minutes until the bacon is crispy. Drain on kitchen towel.

Scoop the avocado flesh into a bowl; roughly mash with a fork and season with salt and pepper. Set aside.

Hollandaise Sauce

You will need to create a double boiler, so check that you have a heatproof glass bowl that can sit in a pot without touching the water below. Put the pot, filled with 1 cup of water, on the stovetop over medium heat.

Add the egg yolks and 2 tablespoons of white vinegar to the glass bowl. Slowly add the melted butter to the eggs while whisking constantly. The sauce will thicken as the eggs and butter cook and emulsify. It needs to be whisked constantly as you add in the butter to prevent the eggs from curdling and to ensure that it emulsifies; the trick is to add slowly and whisk constantly. When you have a thick sauce, remove it from the heat and squeeze in some lemon juice to taste and then season.

Poached Eggs

Half fill a large pot of water and set it over high heat. Bring to a boil, then turn the heat down to low so that it is just barely simmering, then add the vinegar. Stir the water to create a gentle whirlpool, then crack an egg into the middle of the water. Tip: to make things easier you can pre-crack the eggs one by one into a small ramekin and then add to the water.

Repeat with another egg and cook 2 eggs at a time. Poach for 3 minutes for a soft yolk or 4 minutes for medium. Remove the eggs from the water using a slotted spoon and drain on a piece of kitchen towel. Repeat the process until you have poached all of the eggs.

To assemble, spread a generous layer of smashed avocado onto the bottom halves of the toasted muffins. Top with crispy bacon then a poached egg. Spoon on a generous amount of Hollandaise sauce and top with chopped chives. Season to taste and serve immediately.