Ingredients: 
8 slices bacon 
4 large eggs
2 tsp white or rice vinegar
Muffins or Buns of your choice
Butter
2 Tbsp chopped parsley, for garnish  
Hollandaise Sauce: 
10 Tbsp unsalted butter 
3 large egg yolks
1 Tbsp lemon juice
1/2 tsp salt
Pepper to taste 
METHOD: 
Put a large skillet on low/med heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides until much of the fat is rendered out (about 10 mins).
Use tongs to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a simmer.
Make the Hollandaise Sauce: 
Gently melt 10 Tbsp unsalted butter.
Put 3 egg yolks, a Tbsp of lemon juice, 1/2 tsp salt in a blender. Blend on medium-to-medium / high speed for 30 seconds, until eggs lighten in colour.
Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
Transfer it to a container you can use for pouring and set it on a warm place on or near the stovetop.
Poach the Eggs: 
Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
Turn off the heat, cover the pan, and let sit for 4 mins. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
As soon as all the eggs are in the poaching water, begin toasting your English muffins or buns. If you can’t get all the muffins/buns toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl. 
Assemble the Eggs Benedict: 
To assemble, butter one side of an English muffin or bun. Top with 2 slices of bacon.
Put a poached egg on top of the bacon, then pour some Hollandaise over. Sprinkle some parsley over it all and serve at once.