|Fill a large saucepan halfway full with water and bring to a simmer over medium-high heat.- Place the egg yolks, vinegar, lemon juice, and dijon mustard in a medium, heat-proof bowl and whisk until blended and fluffy.
- Once the water is simmering, reduce the heat to medium-low and place the bowl over the saucepan.
- While whisking, add the melted butter and the TRUFF Black Truffle Oil slowly to the bowl until the sauce begins to thicken.
- Remove the bowl from the saucepan, season the hollandaise sauce with salt and pepper to taste, and set aside.
- Add the apple cider vinegar to the saucepan and add more water if necessary.
- Increase the temperature to medium.
- Once the water begins simmering, add your eggs in batches of four and poach them for two minutes or until the whites are semi-firm.
- Using a slotted spoon, remove the eggs from the pan and set them aside. Repeat this process with the remaining eggs.
- Heat a large skillet over medium-high heat. Once it’s hot, lightly grease the skillet with pan release spray and add the Canadian bacon slices. Work in batches if necessary.
- Sear the bacon for 1-2 minutes and flip them halfway through until both sides are cooked.
- Finally, toast your muffins in a traditional toaster and top them with the bacon, poached eggs, hollandaise sauce, and chives.
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