Crisp the beef bacon: Place a large frying pan over a medium heat. Lay the beef bacon rashers in the cold pan, then turn the heat to medium-low. Let them cook slowly for 5–7 minutes. You’ll hear a gentle sizzle, and the fat will render out, turning the pan a glossy, golden brown. Flip and cook for another 2–3 minutes until the edges are deep brown and the bacon is stiff to the touch. Transfer to a paper-towel-lined plate. The kitchen will smell wonderfully smoky and savoury.

Start the hollandaise: While the bacon rests, fill a small saucepan with about 5cm of water and bring it to a gentle simmer. You want small bubbles breaking the surface, not a rolling boil. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk the egg yolks, lemon juice, and cold water together until they are pale, thick, and doubled in volume. This should take about 2 minutes. The mixture will look creamy and feel light on the whisk.

Emulsify the hollandaise: Remove the bowl from the heat. Very slowly, begin to drizzle in the warm melted butter, a few drops at a time, while whisking constantly. The mixture will start to thicken and turn a pale, glossy yellow. As it emulsifies, you can add the butter in a thin, steady stream, still whisking. If it looks too thick, whisk in a teaspoon of warm water. The finished sauce should be smooth, thick enough to coat the back of a spoon, and smell richly of butter and lemon. Stir in the cayenne and a pinch of salt. Keep the bowl set over the warm water (off the heat) to keep it warm.

Poach the eggs: Bring a separate, wide saucepan of water to a gentle simmer. Add the white wine vinegar. Crack one egg into a small ramekin or cup. Using a spoon, create a gentle whirlpool in the water. Carefully slide the egg into the centre of the whirlpool. The white will immediately begin to wrap around the yolk. Poach for 3–4 minutes. The white should be set and opaque, and the yolk will feel soft and bouncy when you gently poke it with a spoon. Use a slotted spoon to lift the egg out, letting it drain on a paper towel. Repeat with the remaining eggs. You’ll know they’re done when they look like little, tidy, golden pillows.

Toast the muffins: While the eggs poach, toast your split English muffins until they are golden brown and have a crisp, rough surface. The smell of toasted bread is the final, grounding note in your kitchen’s aroma.

Assemble the Benedict: Place two toasted muffin halves on each plate. Lay two crispy rashers of beef bacon on each half, breaking them to fit if needed. Gently place a poached egg on top of the bacon. Spoon a generous amount of the warm hollandaise over the egg. Finish with a crack of black pepper and a sprinkle of fresh chives. Serve immediately, while the yolk is still warm and ready to break.