Make the hollandaise

• Whisk the egg yolks with the lemon juice and white wine vinegar in a bowl set over a pan of simmering water until pale and thickened.
• Slowly drizzle in the warm melted butter while whisking constantly until the sauce is glossy and creamy.
• Season with salt, black pepper and a pinch of cayenne pepper.

Crisp the bacon

• Fry the bacon in a pan over medium heat until golden and crisp.
• Drain on kitchen paper.

Poach the eggs

• Bring a pan of water to a gentle simmer with a splash of vinegar.
• Poach the eggs until the whites are set and the yolks still runny.
• Lift out with a slotted spoon and drain.

Toast the bagels

• Toast the bagel halves until golden and crisp.

Assemble the Benedict bagels

• Top each bagel half with bacon and a poached egg.
• Spoon over the hollandaise and scatter with chives and black pepper.