Fill the bottom of a double boiler part-way with water, making sure that the water does not touch the top pan.
Bring water to a gentle simmer. While that is happening, melt your butter in a medium saucepan over medium to high heat.
Cook, stirring occasionally until the butter goes from yellow to a hazelnut color. Remove from the heat and set aside.
In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, turmeric, Worcestershire sauce, sriracha, and water.
Add the brown butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.
If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated.
Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
Fill a large Dutch oven with 3 inches of water. Bring water to a gentle simmer, then add the vinegar and lemon juice.
Carefully break eggs into a ramekin or small bowl. Gently pour the egg into the simmering water.
Take a slotted spoon and gently push the egg whites over the yolk. Allow cooking for 2 1/2 to 3 minutes. (You’ll know when they are done because the whites will be slightly springy to the touch and the yolks should still be soft in the center.)
Remove eggs from water with a slotted spoon and set on a warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Top each toasted English muffin slice with a slice of bacon, followed by one poached egg.
Drizzle with the hollandaise sauce, sprinkle with chopped chives, and serve immediately.