Eggs Benedict with Maltaise Sauce

For Maltaise Sauce: In the top of a double boiler, combine egg yolks and orange juice. Add a piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, whisking rapidly, until butter melts and sauce begins to thicken. (Sauce may appear to curdle but will smooth out when remaining butter is added.)

Add the remaining butter, a piece at a time, whisking constantly until melted. Cook and stir for 2 to 21/2 minutes more or until sauce thickens. Immediately remove from heat and stir in orange zest and pepper. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Set aside while preparing the eggs Benedict.

For eggs: Bring water and vinegar to boiling in a large skillet; reduce heat to low. One at a time, break eggs into a cup and slip them into the simmering water, giving each egg an equal amount of space.

Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon to a plate; cover to keep warm.

Meanwhile, preheat broiler. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of bacon; broil about 1 minute more or until bacon is heated.

To serve, add an egg and some Maltaise Sauce to each muffin half. Sprinkle with additional pepper and, if desired, chives.