Fill a large saucepan with water, add a pinch of salt and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them one by one into the simmering water. Poach the eggs for 3-4 minutes until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside on a plate.
In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt until the mixture thickens and doubles in volume. Gradually add 150 grams of melted unsalted butter, whisking constantly until the sauce is thick and creamy. Remove from heat and season with salt and pepper to taste.
Toast 2 English muffins, split in half, and place them on serving plates. Cook 4 slices of bacon until crispy and place one slice on each muffin half.
Place a poached egg on top of each bacon slice and generously spoon the hollandaise sauce over the eggs. Garnish with a sprinkle of chopped chives or parsley and serve immediately.